First Course

Heirloom Tomato & Burrata Cheese

olive oil & micro greens

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Entree Selection

Ginger Glazed Sea Bass

tea poached shiitake, baby bok choy, coconut broth

 

Roasted Chicken

basil potato puree, braised fennel, green olive & shallot sauce

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Duo of Beef

ny strip steak, braised short rib, creamed spinach, truffled potato purree

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