Chef's Table Thursday, April 21, 2022

Amuse

Smoke salmon mouse with capers, preserved lemon, blue berry and crostini

App 1st course

In house Flat bread and roasted bell pepper hummus with pepperoncini, Kalamata olives and Agrumato tangerine oil.

2nd course

Brown butter shrimp with in house egg noodles and white wine garlic sauce finished with fresh garden herbs.

3rd course

Smoked Bistro filet, pomme puree, brandy pepper corn demi, roasted shaved Brussels with blue cheese and almonds tossed in balsamic.

Dessert 4th course

Strawberry sorbet with candied mint, popping candy, milk chocolate tuile.