Appetizers
Smoked Salmon and Brie Cheese Crèche: Individual sized tarts with creamy French Brie and Norwegian style smoked salmon

Ahi Tuna Spring Rolls:Rice paper wrappers filled with fresh sashimi grade Ahi Tuna, avocado and dikon sprouts, served with sweet Asian style dipping sauce

Duck Liver Pâté on Pumpernickel: One of the chef's specialties, this one is served on steamed mini pumpernickel with sweet baby cornichon

Crudités Platter: Assorted fresh vegetables served with our homemade artichoke-spinach dip

First Course
Polenta and Goat Cheese Salad with Tomato-Basil Vinaigrette: Butter fried polenta and French goat cheese topped with grilled asparagus and micro greens, served with a fresh tomato dressing and finished with basil oil and herb garnish

Main Course
Herb Crusted Halibut: Loin cuts of filet, pan seared then finished in the oven, coated in a blend of toasted nuts and panko, accompanied by a delicate herb accented Beurre Blank and fried leak garnish

Filet Mignon: Filet of tenderloin coated in a peppery garlic rub, grilled medium rare, accompanied by a Port wine Demi Glace, black truffle butter and deep fried celery root chiffonade garnish

Palate Cleanser
Fresh Mint Sorbet: Invigoratingly fresh, a perfect after dinner treat

Dessert
Pumpkin Cheesecake Flan: Served with a white chocolate caramel sauce