Dinner
September 13, 2024
High Volume
Seating between 6:00pm – 7:00pm
Dining Room closes 10:00pm
First Service
Shrimp Tempura
Japanese style, served with spicy mayo
Second Service
Baby roquette salad with shaved fennel, orange segments, in a tangy white balsamic vinaigrette with toasted almonds slivers
Third Service
Homemade crepe stuffed with ricotta and Parmigiana in a light vodka rose sauce
Fourth Service ( one choice )
Angus braised beef short rib in a cherry whiskey sauce served with creamy polenta and garlic string beans $60
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Pan seared chicken breast, wild mushroom cognac demi-glace cream sauce, served with garlic rapini and roasted grelots potatoes $46
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Baked Alaskan cod, lemon herb butter, served with citrus barley, asparagus tips $52
Dessert
Creamy Baileys Tiramisu
CHEFS
Chef Derek Curzi
