Monday March 5th 7-9pm $ 70.00/person

Starter: Baked Ricotta

Semi firm Italian Ricotta wrapped with salted procuitto, and leaves of spinach and basil. Served warm with aged balsamic and heirloom tomato ragout.

Main Course: Beef Tenderloin Crusted with sweetened Dijon

Drizzled with rich Shiraz wine and rosemary reduction smashed vegetables

Finish: Caramel Baked Fruits

A medley of fresh seasonal fruits baked with cinnamon, brown sugar and vanilla. Served over vanilla cake with velvety Grand Marnier Sabayon