Dinner by Chef Greg

Plated first course

Potato leek soup, grilled shrimp, braised leeks, white truffle oil (GF)

Plated entrée*

Duet of New York steak and seared salmon, mashed potatoes

Shallot butter haricot vert, green peppercorn cognac sauce

*Vegetarian option available upon request: Grilled artichokes, mashed potatoes, haricot vert, charred grape tomatoes

Aioli, green lentils

Dessert

Classic crème brulee, raspberries (GF)

Warm soft center chocolate cake, vanilla ice-cream, candied pecans, bananas