“The filet cru d’agneau was extraordinary...A bisque de homard tasted as though a team of lobster were swimming in it and was laced with cognac and lobster chunks.” Moira Hodgson, Food Editor, New York Times

Four Course Sitdown Dinner HORS D’OEUVRE Thinly Sliced Graavlax Garnished with Dill and Hot and Sweet Mustard Duck Liver and Pistachio Canapes FIRST COURSE Salad of Baby Lettuces and Mixed Greens with Roasted Peppers, Bocconcini and Prosciutto in a Balsamic Vinaigrette SECOND COURSE Scallop and Shrimp Studded Mousse with Sauteed Leeks and a Saffron Cream Sauce MAIN COURSE Grilled Filet of Beef with a Red Wine, Chervil, and Beef Essence Sauce, Char Grilled Polenta and a Medley of Mediterranean Vegetables Garnished with Fresh Rosemary Sprigs Sourdough Battard from The Gold Medal Winning Village Bakery scroll next menu