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’
