Grand Cru

Crispy on the outside, creamy on the inside, served with a red wine reduction and garlic aioli.

Juicy shrimp sautéed in extra virgin olive oil, sliced garlic, chili flakes, and fresh parsley.

Selection of imported cured meats, farmhouse cheeses, dried fruits, fig jam, and toasted rustic bread.

Juicy Angus beef patty, melted brie cheese, sautéed wild mushrooms, and black truffle mayo on a toasted brioche bun.

Grilled Atlantic salmon with a cranberry balsamic reduction, served over garlic mashed potatoes and asparagus.

Tender beef short ribs slow-braised for 12 hours in a rich red wine reduction served over creamy polenta.

Top-shelf Scotch whisky, elderflower liqueur, fresh lemon juice, egg white, and a dash of aromatic bitters.

Artisanal Scottish gin infused with botanicals, premium tonic water, fresh cucumber ribbon, and smoked rosemary.

Aged bourbon, pure New England maple syrup, orange bitters, and toasted oak smoke infusion.

Freshly squeezed lemonade infused with organic lavender simple syrup and edible flower garnish.

Locally roasted espresso beans, expertly pulled shot with a rich, velvety crema.

Natural sparkling Italian mineral water, perfect for refreshing the palate between courses.