Menu

Starter

  • Red Wine Poached d’Anjou Pear, Winter Greens, Candied Walnuts, Dried Cranberries, Roquefort Cheese, Balsamic Vinaigrette

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Meat Entrée

  • Filet de Boeuf au Poivre, Horseradish Mashed Potatoes, Cognac Cream Sauce

~ or ~

Fish Entrée

  • Baked Salmon with Scallop Mousse, Wilted Spinach, Parsley Fingerling Potatoes, Lobster Tarragon Cream

~ or ~

Vegetarian Entrée

  • Forest Mushroom and Spinach Feuillete, Cognac Cream and Bell Pepper Coulis

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Dessert and Coffee/Tea

  • Passionfruit and Cassis Mirroir (served in a martini glass), Caramel Profiterole, Hazelnut Chocolate Terrine and Grand Marnier Truffle, Gold Leaf Garnish