•Ideal for an Interactive Dinner in an Alpine Setting

"CAPRESE SALAD" OVEN DRIED TOMATO BRUSCETTA WITH A DUO OF MARINATED MOZZERELLA
arugula pesto, balsamic, truffle oil

OR

JUMBO LUMP CRAB CEVICHE WITH WONTON  CHIPS
mango, avocado, citrus

GRUYERE AND EMMENTHALER CHEESE FONDUE
shallots, garlic, herbs, baguette, chablis, kirschwasser

ARUGULA SALAD WITH A CIDER- SHALLOT VINAIGRETTE
pomegranate, caramelized fennel, apple

BROCCOLINI AND BUTTERNUT SQUASH

SEARED PRIME NY STRIP STEAK
roasted fingerling potatoes, cherry tomatoes, caramelized pears

TOBLERONE CHOCOLATE FONDUE
pound cake, assorted pastries, banana, strawberries