First Course
Pan-seared Crab Cakes
Celeriac remuloude, roasted pepper coulis
Warm Spinache Salad
Baby fennel, persimmons, cranberries, sherry-walnut vinaigrette
Second Course
Australian Lamb Ragu
Wine-braised lamb shank cooked down in a rich roasted tomato sauce with haricot vert and brown rice
Roasted Organic Chicken Leg
Cauliflower gratin, melting leeks, caramelized raddicho, thyme jus
Eggplant Parmesan
Sautéed broccoli rabe with garlic and crushed red pepper, seasoned breadcrumbs and sauce Mornay
Third Course
Roasted Brie Crustini
St. Andre French tripple cream brie, caramelized apples, cracked black pepper, Anna Farm's clover honey
Cinnamon Cremè Brûlée
Classic French burnt cremè with roasted Mission Figs
Belgian Chocolate Mousse
with vanilla whipped cream and a touch of sea salt
Chef's Tasting Menu
Panko Cursted Goat Cheese Baby Arugula Pomegranate Jam Crispy Pork Bell Risotto Wild Mushrooms Roasted Peppers Parmesan Braised Boneless Beef Short Ribs French Fingerling Potatoes Roasted Shallots Hotel Butter Chef's Selection of Three Cheeses: Imported French Brie Maytag Bleu Cheese Danish Havarti Carmel Apple Empanada Vanilla Bean Ice Cream Candied Walnuts