GOURMET MENU

STEAMED SEABASS

Wonton Strands, Leeks, Vegetables, Fennel

Saffron Broth

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WINTER SALAD
Sweet and Bitter Greens, Fresh Radish, Tangerine and Blood Orange
Pan Seared Muskovy Duck Breast
Citrus Vinaigrette

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INTERMEZZO
Cranberry Campari Granita Shooter

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THYME SPICED WHOLE ROASTED TENDERLOIN OF BEEF
Grilled Portobello Mushroom, Glazed Carrot, Braised Cippolini Onions, Beets
Yukon Gold and Parsnip Mash Potato
Cabernet Sauvignon Jus

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ESPRESSO CRÈME BRULEE
Handmade Biscotti

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CHEESES
International Assortment, Spiced Walnuts
Crostin