Appetizer
Coffee-Cured Duck Breast with Mache,
Dried Cherry Chutney and Orange Hazelnut Vinaigrette
Soup
Nutty Roasted Cauliflower in Pilsner with Cream and Gruyere
Salad
Peppery Baby Arugula, Sliced RoastedBeets, Creamy Chevre,
Candied Walnuts And Cold Hollow Cider Maple Vinaigrette
Entree
Grilled Filet of Beef
With Wild Mushroom Ragout, Sauce Bordelaise
Truffle Yukon Gold Potato Puree, Seasonal Vegetables
Dessert
Chocolate Flourless Cake with Blackberry Marmalade and Rum Ball Truffles
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