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Four Seasons Hotel
17°C / 63°F
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FIRST COURSE
Mini Eggplant with Hummus and Sundried Tomato, Gazpacho with Warm Goat Cheese Parcel, Soy Arugula and Tabouleh Roll
SECOND COURSE
Salad of Romaine Spears in Roasted Apple, Dried Cranberries, Creamy Feta Cheese, Champagne Vinaigrette
*ENTREE
Filet of Beef Tenderloin, Truffle-Scented Wild Mushroom Risotto, Haricots Verts, Red Wine Mushroom Sauce with Candied Shallots
Mirin-Glazed Loch Duart Salmon, Sweet Potato Purée, Sesame Stir Fried Vegetables, Asian Salad and Micro Cilantro
*Guests may choose from one of the following entrées
DESSERT
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