Plated 3-Course Menu with Filet Mignon

FIRST COURSE

WHOLE LEAF ANCHOVY CAESAR SALAD, PECORINO ROMANO REGGIANO CRISP, PRESERVED LEMON

~

ENTREE

BUTTER-BASTED FILET MIGON, NEW POTATO CONFIT, WILD FORAGED MUSHROOMS. SERVED WITH WILTED SPINACH,MADEIRA DEMI GLACE

~

DESSERT

PUFF PASTRY NAPOLEON, CINNAMON APPLE COMPOTE, AND HOUSEMADE SALTED CARMEL ICE CREAM WITH RASPBERRY COULIS