First Course

Chicken Liver Pâté

Mushroom Pâté with Black Truffle

Leeks with Vinaigrette and Hazelnuts

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Fruits de Mer Supplement  $25 per person

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Second Course

Waldorf Salad with Walnuts, Celery and Bayley Hazen Blue

Orzo Cacio e Pepe

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Third Course

Trout “Almondine” with Haricot Jaune and Marcona Almonds

Roast Chicken with Salsa Verde

Petite Steak Frites with Maître d'Hôtel Butter  

Served with petite salade and frites

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Dessert

Profiteroles

Sticky Banana Date Pudding

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