Friday, April 19 & Saturday, April 20 4 Courses, $95 per person +$50 per person for optional wine pairing
FIRST COURSE
Matzo Ball Soup spring vegetables, dill
SECOND COURSE
Seared Yellowfin Tuna purple potato, shallot confit, parsley, horseradish
OR
Slivers of Arctic Char pickled beets & spring onion, bitter green, potato salad
THIRD COURSE
Hanger Steak & Braised Brisket mushrooms, caramelized onions, mashed carrots
Roasted & Braised Chicken olives, spicy chickpeas & chard
DESSERT
Flourless Chocolate Cake coconut sorbet
