DINNER

 FIRST COURSE

BURATTA

heirloom tomatoes, frisee

balsamic glaze

ASPARAGUS SALAD

mache fig and shaved parmesan

sherry vinaigrette

BEET SALAD

corn cucumber mandarin orange

dijon vinaigrette

SECOND COURSE

POACHED SEA BASS

artichoke hearts . roasted tomatoes . black olives

oregano lemon sauce

SLOW BAKED SALMON

lemon buerre blanc

capers . green and yellow squash

SHRIMP SALAD

frisee . avocado . blood orange shallots

lemon herb vinaigrette

THIRD COURSE

WAGNU FILET MIGNON

roasted yukon gold potatoes

root vegetable mélange

BRAISED SHORT RIBS

red wine reduction

herbed butter potato puree

english peas and baby carrots

NEW YORK SHELL STEAK

shallots, cremini mushrooms sauce

potato au gratin . baby leeks

DESSERT

MINI PASTRIES

CREME BRULEE / BERRIES

ALMOND CAKE

OPERA CAKE

CARAMEL PUFF

MINI GHIRARDELLI BROWNIES

CHOCOLATE ÉCLAIRS

CREAM PUFFS

BABA RUM WITH CHANTILLY CREME

CHOCOLATE MOUSSE CAKE

BON BONS

MINI CHEESECAKES

CHOCOLATE COVERED ALMONDS

VANILLA PANNA COTTA

CHOCOLATE MONTE

FRESH WHIPPED CREAM

ITALIAN PETIT FOUR