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