beef tenderloin

A Muse’

Dungeness Crab Cakes
Charred Citrus Aioli

First Course

Little Gem Wedge
Crispy Bacon-Organic Tomato
Gorgonzola Dole Vinaigrette

Second Course

Prosciutto Wrapped Prawns
Calabrian Chili Glaze

Vegetable Course

Roasted Brussels Sprouts
with Cipollini Onion and Aged Balsamic

Main Course

Sous Vide Tenderloin of Beef
Butter Braised Jumbo Asparagus
Truffle Whipped Potato
Cognac Demi Glace’

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Food matters and other musings.