$40

FIRST COURSE

Roasted Beetroot & Goat Cheese (Veg/GF)
Marinated Roasted Beets, Whipped Goat Cheese,
Honey–Citrus Vinaigrette, Toasted Seeds

———

SECOND COURSE

House-Made Ravioli (Veg)
Fresh-Made Ravioli, Seasonal Filling,
Chef’s Sauce, Fine Herbs
or
Roasted Chicken Supreme (GF)
Herb-Roasted Chicken, Potato Purée,
Seasonal Vegetables, Light Jus

———-

THIRD COURSE
Pineapple Ravioli
Caramelized Pineapple, Delicate Pasta,
Vanilla Cream, Tropical Notes

$80

FIRST COURSE

Mackerel Ceviche
Lightly Cured Mackerel, Mango, Avocado, Arugula Salad,
Citrus Dressing, Cilantro Oil, Cucumber Essence
or
Beef Carpaccio
Hand-Cut Beef Carpaccio, Mustard Vinaigrette, Capers, Parmesan Crisps, Classic Béarnaise

———-

SECOND COURSE

Endive Salad
Crisp Endive, Citrus Segments,
Toasted Nuts, Light Vinaigrette
or
Young Asparagus Soup
Young Asparagus Shoots, Poached Egg, Herb Oil

———-

THIRD COURSE

Pan-Seared Scallops
Perfectly Seared Scallops, Cauliflower Velouté,
Brown Butter, Lemon Oil
or
Caramelized Foie Gras Escalope
Red Wine–Poached Pear, Apple Chutney, Blackcurrant Sauce

———-

FOURTH COURSE

Beef Tenderloin
Red Wine Jus, Truffle Mashed Potatoes,
Sautéed Mushrooms
or
Roasted Duck Breast
Cherry–Red Wine Jus,
Potato Purée, Seasonal Vegetables
or
Pan-Seared Salmon
Lemon Beurre Blanc, Fondant Potato, Seasonal Greens

———-

FIFTH COURSE

Pavlova
Crisp Meringue, Vanilla Chantilly,
Fresh Fruit, Berry Coulis