Tom Ka Gai Soup

Hand-made Nochette with scallop and lobster
Artichoke Salad with shrimp, herbs, olives & goat cheese
House-made Terrines with Jardiniere, mustard, cornichon & grilled bread

Second Course:

Line Caught Striped Bass with lentils, chorizo, truffle butter & arugula
Berkshire Pork Rack with bean ragout & smoked bacon
Colorado Lamb Duo with Faro & rosemary jus
Boeuf a la Mode with mushroom ragout & gnocchi parisienne
Braised Veal Cheeks with risotto "alla milanese" 

Desserts:

Hazelnut mousse cake

Chocolate pot de cremeNougat glace with bergamot and pistachio

Carrot cake with poached apples and chamomile