Hors D’oeuvres
Assorted pates and cheeses
First Course
Frisee Salad with a poached egg, brioche croutons, and a warm bacon sherry vinaigrette |
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Main courses
Roasted Monkfish, artichoke barigoule, persiellade, confit lemon
or
Braised Lamb Shoulder en croute, huckleberry, mustard greens, spiced jus
or
Lavender brined Duck Roulade, celery root, pecan and sweet potato strudle, banyuls gastrique |
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Desserts
Vanilla Crème Brulee, Nutella ice cream
or
Honeycrisp Apple Tart Tatin
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