A La Carte Menu II
Entrée
- Grilled Medallion of Beef Tenderloin Béarnaise (GF) Roasted Fingerling Potatoes with Truffle oil
- Vegetable of the Day
-or- - Seared Salmon Fillet in a Fall Vegetable Ragout (GF) Basmati Rice Cake
- -or-
- Fettucini Prima Vera with Basil – Walnut Pesto
Dessert
- Marjolaine
-or- - Dessert of the Day
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