Starters

Risotto

with shrimp and Asparagus

Spring Salad

Roasted Baby Carrots, Sugar Snap Peas, Pea Tendrils, Honey Mustard Dijon Vinaigrette, spicy Pea Beignets, Carrot Ginger Gel

Flatbread

Spring Onion Confit, Fontina, Cut Chives

Country Style Duck Terrine

with Pistachios and Dry Cherries; Condiments, Crackers and Petite Salade Frisée

Homemade Garlic Sausage

Braised Fresh Sauerkraut, New Potato Salad, Coarse Mustard

Main Courses

Pôelé Pork Rib Eye

Butter and Herb Basted, Roasted New Potatoes, Spring Vegetable Medley

Grilled Salmon Duo

Grilled Salmon Pavé with Crispy Salmon Cake, Citrus Emulsion Roasted New Potatoes and Spring Vegetable Medley

Crispy Bronzino

Niçoise Garniture, Roasted New Potatoes, Spring Vegetable Medley

$3 supplement

General Tso Shrimp

Spring Pea and Green Onion Fried Rice

$3 supplement

Escoffier #2345 (Chix)

Poulet Sauté Alice, Saute Breast with Cognac, Wild mushrooms and Cream, Roasted New Potatoes, Spring Vegetable Medley

**Spring Vegetable Medley varies; ask your server for details

Desserts

Berry Shortcake

Almond Cake, Strawberry Compote, Pastry Cream, White Chocolate Ganache Montèe, Fresh Berries

“Glazed Jelly Donut”

Vanilla Entremet, Raspberry Gelée, White Chocolate Mirror Glaze, White Cake, Sprinkles, Fresh Raspberries

Coconut Panna Cotta

Mango Salad, Honey Tuile, Passion Pineapple Compote, Vanilla Bean Crème Fraiche