Sliced Beef Tenderloin served on Sicilian potato gatto
Mini Baked Brie with black cherries & sage
Salmon Tartare with artichoke and grilled lemon

1st Course
Caprese Napoleon with roasted tomato, fontina, buffalo mozzarella & basil

2nd Course
Sliced White Tuna Tartare with Asian greens salad

3rd Course
Intermezzo of Grapefruit & Tarragon Sorbet

4th Course
Un-Shelled Lobster Risotto with saffron & chive

5th Course
Belgian Chocolate Ganache Soup with cinnamon croutons