$175.00
Out of stock
Description
First Course:
“A Sip and a Dip”- Icy white grape gazpacho; Clare’s soft pretzel with gouda-ale-mustard dip
“Figs in a Blanket”- Mission fig, thyme and gorgonzola cheese in pastry, pesto
Second Course:
Nicoise style Seafood Salad – greens, prawns, ahi tuna, crab, lobster, green beans, tomato, olives, mustard-caper vinaigrette, herbed croutons, egg
Third Course:
Braised Duck Confit – potato puree with mushroom, corn, basil and crispy shallots, harvest vegetable medley, balsamic jus, summer-into-fall herbed fruit compote
Dessert:
Lemon – Almond Cake – sherry custard, mixed berries with whipped crème fraiche, toasted almonds
VEGETARIAN OPTION:
Second Course:
Nicoise – style Salad – greens, green beans, tomato, olives, grilled Haloumi cheese, baby potatoes, mustard-caper vinaigrette, herbed croutons, sliced egg
Third Course:
Housemade Lasagna – roasted red peppers, seared mushrooms, zucchini, eggplant, fennel, oregano and basil, Fontina, Mozzarella, ripe tomato, Parmesan
Our vegetarian menu contains dairy and eggs and there is no vegan alternative or substitutions, but we will do our best to accommodate allergies. As with any menu, ingredients may sometimes become unavailable or lessen in quality, requiring changes. Changes are designed to always enhance the overall dining experience.