APPETIZER CHOICES

HEARTS OF PALM SOUP WITH A BEET GARNISH BRIOCHE WITH TRIPLE CRÈME, STRAWBERRIES & BALSAMIC REDUCTION KALE WITH BULGUR WHEAT, TOASTED ALMONDS, APRICOTS & CHEVRE

SMOKED SALMON & TROUT WITH NORWEGIAN POTATO SALAD CHARCUTERIE PLATE

SMALL CHEESE PLATE

ENTRÉE CHOICES

FRENCH TOAST WITH CHERRY COMPOTE HALF RACK OF LAMB WITH SAFFRON BÉARNAISE

TOURNEDOS (PETITE FILET) WITH EGG & LEEK TART MUSHROOM & GOAT CHEESE QUICHE WITH ROMAINE SALAD

SEA SCALLOPS WITH CITRUS BEURRE BLANC & SHELLFISH RISOTTO CHICKEN CONFIT A L’ORANGE WITH ROASTED LEEKS & PARSNIPS

CHOICE OF HOUSE-MADE DESSERTS

Vegetarian options available upon request.

VALENTINE’S DAY BRUNCH 2016

THREE COURSES $40/Person

Plus 6% tax & 20% gratuity