First Course
ROASTED RED PEPPER AND CRAB BISQUE
Sweet Roasted Holland Peppers and Fennel in a Smooth Bisque
spiked with a Touch of Cayenne and topped with Jumbo Lump Crabmeat
and a Swirl of Pernod Chive Cream
Shallot Breadsticks
Main Course
SAUTEED WILD MUSHROOMS AND SHALLOTS
Finished with Sherry and baked in a tender shell
served warm and surrounded by Cool Mache Greens, Shaved Manchego,
and a drizzle of Aged Port Vinaigrette
GRILLED SPRING ASPARAGUS
drizzled with Extra Virgin Olive Oil and Cracked Pepper
Dessert
A TRIO OF FRUIT SORBETS
Our own Lemon Coconut, Apricot and Black Raspberry Sorbets
served with Bittersweet Pistachio Tuiles and Orange Blossom Madeleines
