Choice of 1 main
Filet of salmon
With lemon-herb beurre blanc (wild when available)
Miso-glazed black cod
With pickled ginger *recipe courtesy of Chef Takanori Wada*
Yucatan roasted chicken
With HALO mole sauce
Bone-in chicken thighs marbella
Cumin & coriander rubbed skirt steak
With chimichurri & crisped shallot
Pappardelle
With lamb sugo *recipe courtesy of Chef Duskie Estes*
Linguine
With pancetta, asparagus & peas
Spinach & mushroom strudel
With red pepper coulis (vegan when requested)
Choice of 1 Salad
Classic caesar salad
With eggless dressing, crispy parmesan & black pepper croutons
Organic baby greens
With roasted beets, pickled onions, shaved fennel, apple cider vinaigrette (GF, V)
Choice of 2 Side Dishes
Steamed asparagus
with tarragon bearnaise butter
Scalloped potatoes
With Gruyère cheese
Broccolini
With roasted garlic & chili flakes
Sautéed green beans
With slivered almonds
Classic rice pilaf
Glazed baby carrots
Garlic-chive mashed potatoes
Choice of 1 dessert
Yogurt panna cotta
With seasonal fruit
Pineapple upside-down cake
*Recipe courtesy of Chef Duskie Estes*
Classic chocolate mousse
In a chocolate cup with caramel sauce (gf)
Oblivion chocolate cake
With ganache & crème chantilly
