mise-en-bouche
Shiitake and Olive Flatbread
with garlic, extra virgin olive oil, fresh rosemary, pecorino Romano,
fig balsamic reduction and red Bella di Cerignola Olive
hors d'œuvre
Sun-dried Tomato Consommé
with celeriac, scallop, toasted amaranth and organic basil quenelles
salade
Bibb Salad
Tender Bibb lettuce with roasted beets, goat cheese,
toasted pine nuts and clementine dressing
entrée
Lobster Medallions
Lobster tail medallions nestled atop a bed of angel hair pasta
with crawfish butter, parmesan cheese and chives
palate cleanser
Poire Williams Sorbet
plat-principal
Roasted Tenderloin of Beef
with beef essence, Gruyère potato gratin, rainbow carrots,
spinach and arugula timbale
fromage
Michigan Brie
with house made blue cheese & walnut crackers and pear preserves
Dessert
Vanilla Trio
Bourbon soaked vanilla sponge cake with
tri-vanilla crème, vanilla Chantilly cream and macadamia nut crunch
Coffee / Tea & Chocolate
Peru Tupac Amaru Coffee
Earl Grey Tea / Strawberry Mint Lavender
Raspberry Heart Chocolate Truffles
Champagne Chocolates – Mount Clemens, Michigan
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