Dinner Friday February 12th Dinner: 4pm-8.30pm Saturday February 13th Dinner: 4pm to 8.30pm Sunday February 14th Dinner: 4pm to 8.30pm Three Course Prix-Fixe , $285 per person Optional wine pairing, $145 -----------------------
Golden Ossetra Caviar 25 Grams - Supplement $195
Appetizers
SAINT JACQUES Maine Sea Scallop "Rosette" Ceviche Sea Urchin, Ossetra Caviar, Pink Radish Salad Tapioca-Passion Fruit Sauce
or
HOMARD Maine Lobster Salad, Ossetra Caviar Grilled Celtuce, Shiso Bavarois, Wasabi Crème Fraîche, Crispy Yuba
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Entrée
SOLE Black Truffle Crusted Dover Sole “Ballotine” Savoy Cabbage, Brussels Sprout Creamy Parsley Root and Celery, Sauce “Richerenches”
CANARD Duo of Pennsylvania Duck Roasted Breast, Braised Legs with Foie Gras Cara Cara Orange, Caramelized Endives
DESSERT
FRENCH KISS Illanka Crémeux, Red Fruit Coulis Rooibos Ice Cream
Or
PINEAPPLE HEART Hibiscus Roasted Pineapple, Brown Sugar Sablé Sorrel Ice Cream
Executive Chef – Jean François Bruel Chef de Cuisine – Eddy Leroux Pastry Chef – Shaun Velez