Amuse-Bouche

Chef-s Daily Tongue Teaser

Seafood

Pan Seared Diver Scallop, Sweet Corn Risotto & Americaine Sauce
(Domaine Tariquet, Sauvignon Blanc, Languedoc)

Main Course

Grilled Angus Tournedos, Roasted Fingerlings, Sautéed Haricot Vert & Bordelaise Sauce
(Château Haut-Courreau, Bordeaux)

Dessert

Belgium Chocolate Fondant & Raspberry Coulis
(Veuve du Vernay, Ice Sparkling, France)

Appetizer

Tender Escargots, Maitre d’Hotel Butter & Toasted Baguette
(Chardonnay, Louis Latour, Bourgogne)

Trou Normand

Raspberry Sorbet & Creme de Cassis

Amuse-Bouche

Chef’s Daily Tongue Teaser

Seafood

Pan Seared Dayboat Scallop, Maine Lobster Risotto & Sweet Peas à L’Anglaise 
(Domaine Tariquet, Sauvignon Blanc, Languedoc)

Main Course

Grilled Angus Tournedos, Roasted Fingerlings, Sautéed Haricot Vert & Bordelaise Sauce
(Château Lagarde, St Emilion, Bordeaux)

Dessert

Créme Brûlée à L’Orange
(Veuve du Vernay, Ice Sparkling, France)

Appetizer

Seared Duck Foie Gras, Caramelized Apple, Aged Balsamic Glaze & French Toast
(Maison Nicolas, Sauternes, Bordeaux)

Trou Normand

Raspberry Sorbet & Crème de Cassis

Cheese

Buttermilk Blue Cheese, Toasted Baguette, Confit Apricot & Honey Candied Pecans 
(Sandeman Ruby & Tawny Port)

Amuse-Bouche

Chef’s Daily Tongue Teaser

Seafood

Caviar Tasting: Premier White Sturgeon, Smoked Trout, Hackleback, Warm Blinis & Truffle Créme Fraiche
(Moët & Chandon, Brut Imperial, France)

Main Course

Grilled Angus Tournedos, Roasted Fingerlings, Sautéed Haricot Vert & Bordelaise Sauce 
(Château Lagarde, St Emilion, Bordeaux)

Dessert

Belgium Chocolate Moelleux, Raspberry Sorber & Caramel Nest
(Gérard Bertrand, Banuyls, Languedoc)

Appetizer

Seared Duck Foie Gras, Caramelized Apple, Aged Balsamic Glaze & French Toast 
(Maison Nicolas, Sauternes, Bordeaux)

Trou Normand

Raspberry Sorbet & Crème de Cassis