private dining dinner menu two
first course
Please Choose One
Apple Romaine Salad
with cider vinaigrette, dried cranberries, blue cheese and primus walnuts
Warm Bloomsdale Spinach Salad
with oranges and red onions with warm bacon vinaigrette
second course
Please Choose One
Molasses-Braised Lamb Shank
with roasted shallot mashed potatoes, steamed chard and natural pan jus
Grilled New York Steak
with buttermilk mashed potatoes, wilted bacon chard and roasted garlic demi-glacé
Roasted Atlantic Salmon Fillet
with gulf prawn risotto and brandy-lobster Nantua sauce
third course
Please Choose One
Raspberry-Chocolate Decadence
raspberry-layered Valrhona chocolate mousse cake infused with Chambord liqueur, whole raspberries and cream
Meyer Lemon Cake
wild Meyer lemon mousse and sponge cake with lemon gelée
Carrot Cake
carrots, raisins, pineapple and pecans layered in sponge cake with cream cheese frosting and almonds
$44.95 per person
Jay C. Veregge ~ Executive Chef
Menu items and prices are subject to change.
Splits are not permitted.
A taxable service charge of 20% and sales tax will be added.
A corkage fee of $10 will be applied per 750 ml bottle brought into the restaurant.
Other menu items can be made available upon request at additional cost.