Menu subject to change without notice
AMUSE BOUCHE
Crevettes ala Rosemarie
SOUP or APPETIZER
Roasted Eggplant Soup
Skordalia Croutons, Red Pepper Coulis
Deviled Crayfish Cake
Choron Sauce, Fresh Corn Salad
FEATURED SALAD
Pellicherio Salad
Crisp Greens, Baby Artichokes, Brunoise Tomato and Cucumber, Pesto Ricotta Tart, Red
Wine Vinaigrette
MAIN COURSES (choice of 1)
Grilled Duck Breast with Dried Cherry Sauce
Braised Duck en Bouchee, Sweet Potato puree, Jardinière Vegetables
Veal Scafoppine Saltimbocca
Scaloppine with Sage and Prosciutto de Parma, Marsala Sauce, Polenta Ivana, Braised
Veal Meat Balls, Jardinière Vegetables
Pan Seared Crispy Skin
Crustacean Sauce, Shrimp Timbale, Parmesan Risotto, Jardinière Vegetables
DESSERT
Bartlett Pear Bread Pudding Pave a La Mode
BEVERAGES
Soft Drinks | 2
Sparkling Water | 2
Hot Tea | 2
Coffee | 2
French Press | 2
Bottled Beer | 3
Wine by the Glass | 7
Wine by the Bottle | 22
Menu subject to change without notice.
Chef de Cuisine - Chef Tyler Colman | Un Patissier - Chef Greg Stroker
Sommelier - Chef Athena Bolger, FMP/CC