The entrée is a choice of St. Jacques Pan-Seared Scallops served on a bed of creamy leek
fondant and puff pastry along with caviar beurre blanc, or Grilled Petit Filet Mignon with porcini
potato gratin and oven - roasted shallot béamaise sauce.
That said, there is a certain flamboyance to the menu with dishes such as guinea fowl ballantine and pine nut milanese with fennel and parsley sauce offered as a prelude to the likes of duck breast with rhubarb, kale and sweet
potato fondant with a soy and ginger jus.