Dinner - Private Dining Menu

Dinner II

80

1st Course: LB Caesar (romaine, Parmigiano Reggiano, garlic croutons)
2nd Course Choices: 14 oz Rib Eye (red wine Bordelaise, mashed potatoes, pan roasted mushrooms), Pan Roasted Loch Duart Salmon (celery root purée, bell peppers, Padrón peppers, shishito peppers), Herb Risotto (burrata, market vegetables)
Dessert Choices: Chocolate Molten Cake (ice cream of the day), Vanilla Bean Crème Brûlée (fresh fruit)