first course second course third course

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FIRST COURSE ARUGULA SALAD

roasted beets, fennel, topped with goat cheese and toasted pepitas, pomegranate vinaigrette CHICKEN & WATERCRESS SOUP LOBSTER DUMPLINGS

SECOND COURSE PETIT FILET

mashed potatoes, crispy onions with a red wine demi STRIPED BASS

over roasted vegetables with cous cous topped with roasted pepper vinaigrette PASTA PRIMAVERA

house made pasta with artichokes, leeks, carrots finished with ricotta cheese

THIRD COURSE SABAYON CAKE

lemon curd, fresh berries TRIO OF ICE CREAM WHITE CHOCOLATE POT DE CRÈME

$35 | Does not include tax, gratuity or beverage.

02-18

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