Menu Salad
Arugula and goat cheese salad with lemon vinaigrette dressing topped with toasted pecans and dried cranberries. Served with bishop rolls.
EntrĂŠe
Grilled filet of beef served with a duo of Henry Bain and BĂŠarnaise sauces. Beef is paired with a lobster pot pie served in a roasted acorn nut squash bowl with a phyllo crust that is seasoned with dried rose petal and pink Celtic sea salt. Entree is accompanied with roasted asparagus bundled with red pepper strips.
Dessert
Chocolate bombe with raspberry coulis and a laced cookie.
Wines
A selection of special reserve wines by Gerard Bertrand.