Monday, April 9th 2018 menu:

Potato & Leek Soup

or

Crab Beignet with Arcadian mix & Chipotle Aioli

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Wild Mushroom & Blue Cheese Ravioli with Baby Spinach & Brown Butter Caper-Lemon Sauce

or

Sole Papillote with Artichoke Hearts, Haricots Verts, Tomato & White Wine Sauce

or

Butcher’s Cut with Baby Arugula, Grilled Onions, Red Pepper, Haricots Verts, & Balsamic Reduction

 

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Floating Island with Caramel & Toasted Almond

 

Bon Appétit!