Group Menu #1

BUTTERNUT SQUASH & WILD MUSHROOM RISOTTO

WITH HERBED MASCARPONE

SEASONALLY INSPIRED SOUP

SELECTED GARNISH

HAND PICKED LETTUCES

WITH CRISPY SHALLOTS, CUCUMBER RIBBONS
CHERRY TOMATOES AND RADISH FINISHED
HONEY MUSTARD DRESSING

AAA ANGUS STRIPLOIN

CHIVE-POTATO PUREE | GREEN ASPARAGUS
RED WINE REDUCTION

MARKET FISH SELECTION

QUINOA, BARLEY, PEARL ONION, RAPINI
CITRUS EMULSION

FREE-RANGE CHICKEN SUPREME

ROASTED BEETS, BRAISED RED CABBAGE
BRANDY-CREAM JUS

BASIL GNUDI (VEGETARIAN)

WILD MUSHROOMS IN A TRUFFLE CREAM SAUCE

TRADITIONAL CARROT CAKE

WITH FROZEN YOGURT | CARAMEL

DARK CHOCOLATE CAKE

COFFEE BUTTER CREAM | CRISPY FEUILLTINE

Dinner Menu

Group Menu #1

Group Menu #2

Dessert Menu