FOUR COURSE DINNER

. AMUSE BOUCHE .
oyster, champagne, caviar & rabbit croquette, mostarda

. APPETIZERS .
Classic Beef Tartare
capers, cornichons, dijon mustard, yolk gel, ciabatta crostini
or
Lobster Salad
butter lettuce, avocado, torn croutons, buttermilk dressing,
pickled shallot
or
Agnolotti in Brodo
lemon-ricotta agnolotti, chicken & parmesan broth

. MAINS .
Sablefish
scallop, prawn, potato, clam veloute
or
Ballotine of Quail
polenta, swiss chard, rutabaga, quail jus
or
Filet Mignon
potato rosti, rapini, red wine demi
or
Gnocchi
fresh truffle, maitake mushroom, kale powder

. DESSERTS .
Strawberry Bavarois
vanilla sponge, bavarian cream, strawberry compote
or
Chocolate Torte
meringue cookies, chocolate ganache