First Course- Artichoke Bisque- fresh artichoke hearts blended into a warm, rich & creamy veloute

Second Course-Beef Wellington- beef tenderloin baked in puff pastry and mushroom duxelle and served with braised vegetables and Bordelaise sauce.

Third Course- Opera Cake-almond sponge cake, soaked in coffee liqueur, layered with coffee French buttercream and chocolate ganache.