MENU SOLEIL

Amuse-bouche

Foie gras terrine
herb salad, brioche

Beet soup
goat yogurt, garlic balsamic croutons

Baked swordfish wrapped in part-filo, Genovese sauce
duxelle

Grilled Wagyu beef tenderloin, fig sauce
cheese-flavored mashed potatoes

Chef's dessert

Coffee or Tea