Meet The Chef
David Prud'homme
Maitre D' Andrew Boyer
- August 28 -
Saturday at 6:00 pm
Set Menu with Wine Pairing
First Course
Seared Jumbo Scallop ,Potato hash, Tomato-Provencal with micro greens and a balsamic glaze
Second Course
Roasted Corn and Poblano Chile Bisque with seasoned croutons and Cilantro Cream
Entrée
Pan Seared Veal Chop, stuffed with Tasso Ham and White Cheddar, served on a bed or creamy polenta and wilted spinach and drizzled with a port wine demi-glace
Dessert
Brandied Banana Beignet with Vanilla Bean Ice Cream and Brown Sugar Glaze
Please RSVP in Advance Here
