Cirque De Cuisine
Salad
Boston lettuce wedge topped with matchstick rainbow carrots, pickled posole corn, dry roasted chickpeas served with lemon sherry vinaigrette with caramelized cipollini onions and thyme and cheese crouton
Entree
Grilled 7 spice rubbed filet with tomatillo hatch chile bearnaise sauce served with boniato mash and sauteed sugar snap peas with pancetta lardoons*
*Main entrée is gluten-free as presented
VEGAN OPTION
Vegan chorizo and roasted piquillo pepper stuffed eggplant and served with roasted boniato potatoes and sugar snap peas
*Special dietary request required
DESSERT
Lemon vanilla bean cheesecake topped with white chocolate ganache and cotton candy whipped topping
Brownie infused cake alternating with chocolate caramel mousse then topped with milk chocolate bavarian cream - served with melba sauce and french vanilla whipped topping
Alternating presentation of:
Special dietary requests are now closed. For questions or comments, please contact Carrie Brewster Moritomo.