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First course
Elyse Garden Salad
(Hummus, Chef's selection of seasonal vegetables, grilled bread, salsa verde, and raspberry vinaigrette)
and
Grilled Pork and Shrimp Spring Rolls
(Grilled marinated pork, shrimp, mint, lettuce, vermicelli, pickled daikon, carrot and wrapped in rice paper)
Main Course
Short Ribs Bourguignon
(Boned-in braised Angus short ribs with red wine sauce, onion, carrot and herbs. Served with Belgian style fries)
or
Seared Salmon
(served over Asparagus Risotto)
or
Roasted Lamb Chops
(served with brussels sprouts and baked ratatouille, rosemary-red-wine sauce)
Dessert
Creme Bavaroise aux fruits de la passion
(served with raspberry sorbet)
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