Three Course Plated Service
Soup & Salad
Fine Dining w/Chef Alfred
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Caesar Salad
Romaine, homemade Caesar dressing, Anchovies (optional), Parmesan, and a splash of lemon. Topped with homemade croutons.
Crab Bisque
Homemade stock, Brandy, Heavy Cream, Crab, Shrimp,
Entrees
Fine Dining w/Chef Alfred
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Beef Wellington
Pan-seared filet wrapped in Prosciutto, Mushroom duxelles, and Puff pastry. Served with horseradish cream sauce and accompanied by creamy mash & haricot verts.
Pan-seared Salmon w/ Confit Fennel
Salmon Fillet & Confit Fennel over Fennel Puree & Bravas Sauce. Served with Broccolini
Herb Crusted Rack of Lamb
Seared to perfection, panko-parmesan crust, rolled in fresh herbs. Served with glazed carrots & haricot verts.
Desserts
Fine Dining w/Chef Alfred
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dark rum. Served with vanilla ice cream.
Bananas Flambé with Vanilla Ice Cream
Bananas caramelized with cinnamon, nutmeg, orange zest. Set alight with Gran Marnier and
dark rum. Served with vanilla ice cream.
raspberry drizzle
Lemon Cream Cake with Raspberry Drizzle
Bourbon-infused vanilla white cake, mascarpone cream, lemon zest crumble. Topped with a tart
raspberry drizzle
Triple Chocolate Cheesecake w/ Raspberry Drizzle
Chocolate cookie crust, Dark chocolate ganache, Fresh raspberry drizzle.