1ST COURSE ~ Appetizer
Local white sea bass ceviche in a crisp corn cup.
2ND COURSE ~ Salad
Baby beet salad with pickled red onion and escarole, warm goat cheese and hazelnut croutons.
3RD COURSE ~ Soup
Curried Lentil Soup with a tart apple brunoise and crème fraiche.
SORBET ~ GRAPEFRUIT HIBISCUS
4th Course ~ Fish Entrée
Pan seared white sea bass, sweet corn and fava bean ragout, marjoram pesto and a micro basil salad.
5th Course ~ Meat Entrée
Tornadoes Rossini filet mignon, brioche croutons, seared fois gras and summer truffles.
6th Course ~ Dessert
Summer berries with brown sugar and sour crème.
8th Course – The Café
Café Glacé
Bon appetite and bon chance!
~Chef Pierre LaFayette