First Course
Trio of Amuse Bouche

Smoked Salmon Quenelle with Orange, Raspberry and Spinach
Baked Tartlet of Mushroom and Chevre
Roasted Vegetable Napoleon with Sun dried Tomato Pesto

Second Course
Soup

Cream of Roasted Winter Squash with Parmesan Tuille and Crisped Prosciutto

Third Course
Salad

Toasted Hazelnut Salad with Dried Tart Cherries, Stilton and a Tawny Port Vinaigrette

Fourth Course
Intermezzo

Lemon Thyme Sorbet

Fifth Course
Entrees(Choice of one)

Tenderloin of Beef with Butter Poached Lobster served with Truffled Mashed Potatoes and Farmers Market Vegetables
$70-First Seating/$75-Second Seating

Herb-Crusted Rack of Lamb and Chili Ginger Braised Lamb Shank with Parslied Gnocchi and Roasted Root Vegetables
$60-First Seating/$65-Second Seating

Grilled Swordfish with a Pomegranate Glaze over Saffron Asparagus Cous-Cous Timbale
$50-First Seating/$55-Second Seating

Vegan Pumpkin Ravioli in a Sage Cream Sauce
$40-First Seating/$45-Second Seating

Sixth Course
Cheese Course

A Selection of California Artisinal Cheeses with Cranberry Black Pepper Compote, Seasonal Fruits and Fresh Baked Breads

Seventh Course
Dessert

Fountain of Chocolate with Assorted Fruits and Pastries for Dipping
Various Selections from our Pastry Chef

All options are served with a FREE glass of Grandial Blanc de Blancs Sparkling Wine.

For Reservations 310.280.0991