MUST BOOK IN ADVANCE
CHEF FRANSON WILL CALL TO CONFIRM
ARRIVAL DATE, TIME, AND ENTREE SELECTION.
Thursday, February 14th through Saturday, February 16th
F O U R C O U R S E D I N N E R
$ 1 0 0 p e r p e r s o n
With apple, cucumber, cherry tomato, cashew, onion, and a balsamic vinaigrette dressing.
Smoked Salmon & Caviar Blinis
Topped with a dollop of crème Fraiche.
Lobster Tail with Drum Butter
8oz Tenderloin with Lobster Sauce
Halibut with Lobster Sauce
New York Strip stuffed with Canadian Bacon and Smoked Gouda
all served with roasted garlic mashed potatoes and julienne vegetables
Topped with fresh berries.
please let us know that you would like the prix fixe menu in the ‘message’ box when booking your table