Featuring Shadowbrook's Chef Nicholas Vacakis. $100 per person, pricing is exclusive of gratuity, taxes and beverages. Wines by the glass or bottle and beer are available for purchase. Dinner will promptly begin at 6:30pm; please arrive by this time.
Dinner Menu:
Seared Hokkaido Scallops
Carrot pure, citrus,
asparagus veloute
Bistro Filet Stuffed Cabbage
House ground bistro filet,
foraged mushrooms, peas, carrots,
wild mushroom teriyaki sauce
Filet Mignon
Imperial farms American wagyu filet,
twice cooked tagliarini pasta,
Zuckerman farm asparagus,
bacon gorgonzola butter
Dessert: Chocolate Fondue
Assorted fruits and pastries for dipping
**Please note- normal service will not be available.