

Choice of One Hors D’oeuvre
Fresh Bread and Butter
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White Truffle Lobster Risotto
Pistachios, baby arugula, piquillo pepper confit
Pate of Foie Gras
Port braised fig, candied pecan, cracked pepper lavash
Escargot
Puff pastry, lemon & roasted garlic chevre cream
Maple Glazed Pork Belly
White cheddar grits, blueberry demi-glace
Black Pearl Salad
Organic greens, sherried currants, toasted pine nuts, gorgonzola cheese, warm poppy seed vinaigrette
Seasonal Entremet
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Hereford Filet Mignon
Cast iron seared, mashed red potatoes, pomme gaufrette, malbec braised shallot glace de viande
Braised Petite Colorado Lamb Shank
Roasted sunchoke pureé, charred cipollini, peas & baby carrots, berbere lamb jus, marigold sunflower seed gremolata
Chilean Sea Bass Lyonnaise
Potato wrapped filet, goat cheese, tomato artichoke ragout, sweet basil, creamy polenta, lemon beurre blanc
Extra Gift Course from the Chef
Dine-in