6-Course Prix-Fixe Dinner + 1 Bottle of Featured Orin Swift Wine

MENU

1ST COURSE

LOBSTER MARTINI

Passionfruit Pearls, Chives, Gold Pea Tendrils

2ND COURSE

BUTTERNUT SQUASH BISQUE

Cinnamon Puff Pastry "Sweetheart", Nutmeg Creme Fraiche

3RD COURSE

BOUQUET SALAD

Green Romaine, La Rosa Di Veneto Brioche Vase, Rose Petals, Mixed Flowers, Honey Lemon Vinaigrette

4TH COURSE

RAVIOLI DUET

Cheese Filled, Garlic Cream and Roasted Red Pepper Emulsion, Fried Basil

5TH COURSE

FILET MIGNON TWO WAYS

Grilled Medallion, Bacon Wrapped Cylinder, Sauce Au Poivre, Black and White Truffle Mashed Potatoes, Chiogga "Heart-Beet"

or

SALMON

Oven Roasted Filet, Lemon Risotto, Sweet Caramelized Purple Baby Carrots, Brown Butter

6TH COURSE

KISSING LOVE SWANS DESSERT PLATE

Kissing Swan profiteroles filled with Chantilly cream, accompanied by a chocolate mousse bombe, and a chocolate and raspberry brownie bite, all floating in a pool of crème anglaise

VEGETARIAN MENU

1ST COURSE

CORN RISOTTO MARTINI

Chives, Gold Pea Tendrils

2ND COURSE

BUTTERNUT SQUASH BISQUE

Cinnamon Puff Pastry “Sweetheart”, Nutmeg Crème Fraiche

3RD COURSE

BOUQUET SALAD

Green Romaine, La Rosa DI Veneto, Brioche Crouton Vase, Rose Petals, Mixed Flowers, Honey Lemon Vinaigrette

4TH COURSE

RAVIOLI DUET

Cheese Filled, Garlic Cream, Roasted Red Pepper Emulsion, Fried Basil

5TH COURSE

ROASTED ROOTS

Chioggia “Heart-Beet”, Caramelized Purple Baby Carrots, Sweet Potato, Parsnips,

Rosemary Honey, Brown Butter

6TH COURSE

KISSING LOVE SWANS DESSERT PLATE

Kissing Swan profiteroles filled with Chantilly cream, accompanied by a chocolate mousse bombe, and a chocolate and raspberry brownie bite, all floating in a pool of crème anglaise

Menu created by Executive Chef Chris Capello and dessert by Executive Pastry Chef Daniel Andreotti

Menu subject to change

Gratuity not included