- Salad
- Winter Chopped Salad
With Radicchio, Red Apples, Cranberries, Candied Pecans
and Goat Cheese
Tossed with Honey-Dijon Vinaigrette
- Soup
- Carrot Soup with Thyme and Fennel
Garnished with Crème Fraiche
- Fish
- Hazelnut and Sesame Crusted Bluenose Sea Bass
With Wild Mushroom Beurre Noisette
Over Soy Bean, Tomato and Pearl Onion Broth
- Main
- Organic Grass Fed Petit Filet
With Cognac Shallot Reduction Sauce
Over Creamy Smoked Gouda Polenta
- Dessert
- Warm Pear and Raspberry Bruschetta
Served on Tasted Cinnamon and Sugar Baguette
Garnished with Chopped Pistachios