Inaugural Menu

Wednesday, March 6, 7:00 pm

Amuse-Bouches


Canapés Mirepoix	Gougères	Parmesan-Chevre Canapés

Soup

Cucumber "Martini"

Chilled Cucumber-Vanilla Soup

With Raspberry "Olives" and Vanilla Crema

First Course

Foie Gras au Torchon

With Dried Figs

Salad

Salade Frisée

With d'Anjou Pears, Roasted Hazelnuts, and Warm Blackberry-Sage Vinaigrette

Entrée

Venison au Poivre

With Roasted Root Vegetables and Haricots Verts

Dessert

Raspberry-Molten Chocolate Cake

With White Chocolate Sauce