Cocktails 

BITTERSWEET
Rosemary-infused vodka, blood orange, pamplemousse, honey

-or-

OLD FASIONED
Old Forester bourbon, demerara, house bitters 

To start

ST. JAMES COLD-SMOKED SALMON
Blinis, chive crème fraiche, sturgeon caviar, dill

Second course

MAIN LOBSTER BUCATINI
Slow-cooked tomato sauce, basil

MAINS

OLIVE OIL POACHED WILD STRIPED BASS
Garam spiced sweet potatoes, lemon chermoula

-or-

Red Wine & Truffle Braised Short Rib
Truffle potatoes, baby carrots, pearl onions

Dessert

ALMOND MERINGUE
Coconut sable, raspberry, white chocolate cream

PETIT FOURS

MOET ROSE N.V. (750ml)

Place your Order by February 9

each kit will be served cold with detailed reheating instructions 

limited availability