Appetizers
Gravlax Canapé: A true Scandinavian classic, prepared with Atlantic salmon cured with fresh dill, sea salt and sugar, served with a refreshingly vibrant mustard-dill sauce

Stuffed Fingerling Potato: Filled with whipped crème fraîche, chives and Sevruga caviar

Foie Gras Canapé: Prepared with duck liver pâté, piped onto steamed pumpernickel, served with black truffle and cornichon garnish

First Course
Chilled Avocado soup with Snow Crab: Prepared with Asian style chicken broth, crab and lime juice, with crème fraîche and chive garnish

Main Course
Muscovy Duck Breast: Served in a creamy wild mushroom sauce, topped with seared foie gras and root vegetable purée

Grilled Filet Mignon: Prepared on an open grill, medium rare, topped with a red wine reduction and pan-fried morels and served with glazed carrots and petit baked potatoes

Palate Cleanser
Passion Fruit Sorbet: As the name would suggest this is a romantic favorite, a light and refreshing Dessert

Fromage Torte: Prepared with tempered white and dark chocolates