4 Course Menu

 

Arugula and Spinach Salad, Orange Segments,
Aged Stilton and Raspberry-Champagne Vinaigrette.

Pureed White Bean Soup

Fettuccini Pasta with Roasted Duck, Dried Blueberries, and Hazelnuts

. . . . . .

Intermezzo

. . . . . .

Mustard Rubbed Salmon, Black Plums, Wilted Baby
Mâche and Roasted Potatoes

. . . . . .

Coffee and Chef’s Complement

Roasted Apples Stuffed with Figs,
Dates and Walnuts served with Vanilla Ice Cream

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