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Four Course Menu | 65.00 per person

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Amuse Bouche
Small Bites from the Kitchen

Salad Course
Spring Greens with Champagne Vinaigrette

Entree
Forest Mushroom Pasta
Wild Mushrooms Sautéed with Shallots, Garlic, and Herbs in a Cream Sauce, served with Penne Pasta.

Dessert
Lemon Sorbet with Palmier