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MENU

SALAD COURSE

Frisee Aux Lardons

Mesclun mix with baby romaine, feta cheese, dried cranberries, tossed in a cranberry

vinaigrette and garnished with sweet potato hay.

DUET ENTRÉE

Braised Beef Short Rib

Tender, flavorful and hearty. These boneless ribs are braised in red wine, carrots, celery, onions, veal jus, and herbs for nearly 12 hours. Served in a beef sauce with burgundy wine, diced tomato, mushrooms, onion and garlic.

Chicken Breast

A boneless, skinless breast of chicken grilled and laced with sauteed shallots seasoned with thyme, deglazed with white wine and thickened with Dijon and whole grain mustard, and finished with honey and a splash of cream.

SIDES

Roasted Root Vegtables

Carrots, butternut squash, parsnips, yams and celery root oven roasted in extra virgin olive oil.

Chateau Potato Crepe

Pureed potatoes blended with sour cream, parmesan cheese and chives rolled in a crepe.

COFFEE & DESSERT 

French roast regular and decaffeinated coffees served with fresh cream and sugar.

DESSERT TRIO

Macaroons

Assorted French Macaroons

Creme Brulee Classic

Rich vanilla bean custard baked in a demi cup, topped with torched caramelized sugar.

Mousse Cone White Chocolate

Creamy white chocolate mousse in an edible cone with blue and yellow sprinkles.