Entrée Feature: Salmon En-Croute

Verlasso Salmon En-Croute, topped with Royal Red Shrimp and a side of grilled Asparagus, set on top of a Smoked Red Pepper Nage. 

Appetizer Feature: 

Seared Canadian Foie Gras served  over Brioche Crustini with a mixed Cherry and Blackberry Red Wine Compote with grilled Heart of Palm.