Bread Service:
Edible Candle
Garlic, lemon, and herb infused beef tallow candle served with warm french bread
Second Course:
Crispy Brussels Sprout Caesar Salad
Fried Brussels sprouts, ciabatta croutons, pumpkin seeds and Caesar dressing
Main Dish:
Pan roasted chateaubriand, cooked medium rare, topped with a tarragon demi glaze accompanied by a 3oz lobster tail, served with confit baby potatoes with garlic aioli and sautéed asparagus
Dessert:
Brûlée Cheesecake
Discussion
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