classic French chilled leek & potato soup, garden fresh chives & fried leek garnish

served on a Brioche bun with roasted garlic aioli, lettuce & tomato, served with Parmesan pommes frites, garden fresh parsley garnish

grilled medley of squash, zucchini, tomato, eggplant & onion, served with roasted garlic aioli 

Add served with vanilla bean crème anglaisea description here

coffee crusted, four cheese mac & cheese, broccolini, raspberry gastrique

herb encrusted, gratin dauphinois, maple bourbon glazed baby carrots, sherry-mustard jus

Prime beef finished with a veal demi-glace & port reduction, gratin dauphinois, grilled asparagus, maître d’ butter

Frondosa Farms mushroom risotto, roasted cauliflower, bacon lardons, tomato sherry vinaigrette

lightly dusted rainbow trout, haricot verts, gratin dauphinois, preserved lemon and caper beurre blanc

asparagus, zucchini, peas, Pecorino Romano, chives, mint, tossed in a light garlic & lemon sauce

creamy green peppercorn Hennessy Cognac sauce, haricot verts, pommes frites

Frondosa Farms mushroom risotto, broccolini

dark chocolate, Chantilly cream,
strawberry coulis

Parisian style bread pudding spiked with brandy, topped with warm caramel sauce

ladyfinger cookies soaked in espresso and coffee liqueur, layered with mascarpone custard, topped with chocolate curls

cream puffs filled with vanilla ice cream, topped with warm dark chocolate sauce

vanilla bean custard topped with a layer of hard caramel