Lobster Crepe with Mascarpone Cheese

served on a carrot ginger reduction, crowned with a bouquet of micro greens in a lemon vinaigrette

Grilled Beef Tenderloin

topped with a medallion of foie gras, served with a perigourdine-truffle essence sauce, acocmpanied by pave of gratin dauphinois, with sides of sauteed snow peas, red peppers & shallots

Fresh Breads & Whipped Butter Rosettes

Warm Phyllo Pastry Banana Bundle

filled with raspberry truffle, accompanied by pistachio ice cream & fruit compote

Freshly Brewed Coffee & Tea