PRIX FIXE MENU
Four Course Dinner


• • •   A p p e t i z e r s   • • •


SMOKED CONFIT OF DUCK
Boursin Garlic Cheese  --  Tart Apples  --  Aged Balsamic Syrup
RECOMMENDED WITH HAHN MERLOT

OR

SHRIMP PROVENCALE
Grilled French Bread  --  Tomato Concasse
RECOMMENDED WITH ROTARI SPARKLING




• • •   S o u p  &  S a l a d   • • •

GOLDEN LOBSTER  BISQUE
Caramelized Onions  --  Crème Fraiche
RECOMMENDED WITH SCHLUMBERGER PINOT BLANC

OR

ORGANIC FIELD GREENS
Pine Nuts  --  Parmesan Cheese  --  White Balsamic Vinaigrette
RECOMMENDED WITH HIRSCH GRUNER VELTLINER




• • •   E n t r e e s   • • •


HERB SEARED BLACK GROUPER
Braised Swiss Chard  --  Sweet Potato Frites  --  Basil Buerre Vert
RECOMMENDED WITH CAMELOT HIGHLAND CHARDONNAY

OR

PROVENCALE HERB MARINATED BREAST OF CHICKEN
Stuffed with Proscuitto Wrapped Buffalo Mozzarella  -- Sundried Tomato Whipped Potates  --  Petite Vegetables  --  Natural Lie jus
RECOMMENDED WITH HAHN CHARDONNAY

OR

ROSEMARY GRILLED BEEF TENDERLOIN
Fingerling Potatoes  --  Petite Vegetables  --  Lemon Herb Butter
RECOMMENDED WITH ORIGIN MALBEC FROM ARGENTINA


• • •   D e s s e r t s   • • •


CHOCOLATE LAVA CAKE, CARAMELIZED APPLE TARTE, VANILLA ICE CREAM OR SORBET
COFFEE OR TEA


Sixty dollars, not including tax and gratuity. Add twenty dollars for suggested wine pairings

Reservations Suggested - Non-Smoking

Jackets Preferred - Dress Code Does Not Allow For Denim Jeans