
Experience fine private dining like royalty with our 6-course extravagant culinary spread. *Dietary Restrictions: Clients may request to have any dish altered to for any restrictions.
Appetizer 
Marinated scallop carpaccio, guacamole, and sweet potato mousseline
Burgundy escargot with saffron cream and garden tarragon (Burgundy snails, shallots, dry wine, light cream, Moroccan saffron, tarragon)
Main Course 
Free-range veal chop and pan-fried foie gras, with bordelaise sauce and new potatoes
Dessert 
Refined cheese plate
Banana Flambé Crepes stuffed with cream cheese