Description
6 OUNCE PP PAN-ROASTED SEA BASS WITH A COCONUT-FENNEL BROTH
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STRAWBERRY CHAMPAGNE SALAD – GREENS, STRAWBERRIES, GOAT CHEESE, TOASTED ALMONDS, SHAVED FENNEL & A CHAMPAGNE VINAIGRETTE
CONFIT BABY POTATOES WITH ROSEMARY & SEA SALT
FRENCH GREEN BEANS WITH TOASTED PEPITAS, AND A MAPLE-BROWN BUTTER SAUCE
EGGNOG CREME BRULEE WITH MACERATED BERRIES
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