Baby spinach salad (goat's cheese, red onion, seasonal berries, toasted almonds and poppyseed dressing)
Your choice of: Chicken breast (with maple dijon sauce) Salmon (herb-panko crusted filet with lemon dill butter sauce) Beef (short rib with caramelized onion and truffle demi-glace sauce) Vegetarian (mushroom ravioli with baby spinach, sundried tomato, white wine cream and parmesan). All options served with garlic mashed potatoes and chef's choice of seasonal vegetables
Crème brûlée cheesecake
TBD