Passed Hors D’Oeuvres

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Artisan Cheese Board

Foie Gras Tour Chon, Red Onion, Sliced Grapeo Brioche Crouton

Truffled Local Goat Cheese in Reggiano Parmesan Cup

Petite French Onion Grilled Cheese

Petite Faroe Island Salmon Cake with Dijon Cream

Porcini Mushroom and Gruyere Tartlet

First course

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Celeriac & fennel soup with roasted apple & walnut bread croutons

Main course

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Braised prime beef shortrib, parsnip custard, escarole & potato straw, buttered braising jus

Dessert

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Lemon mascarpone bombe with raspberry coulis