Menu

Choice of Glass of Sparkling or Mimosa Upon Arrival

 

Amuse Bouche

Buttermilk Oyster Frito with Cucumber and Radish Salad Finished with Hollandaise

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First Course

Croque Madame with Delicate Farm Lettuces and Dijon Mustard Vinaigrette

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Second Course

Poached Salmon with Dill Beurre Blanc Served with Fingerling Potatoes

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Intermezzo

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Third Course

Beef Vol-Au-Vent Simmered with Spring Vegetables, Foraged Mushrooms and Red Wine

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Fourth Course

Housemade Crêpes Finished with Macerated Berries and Chantilly Cream

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$125 Per Person Excluding Tax and Service Charge.