Bacchus Dinner Prix-Fixe
Three Courses
32.95

FIRST COURSE

Mixed Greens with Summer Vegetable Crudite, Arugula and Lemon Vinaigrette

Bacchus Soup Special

SECOND COURSE

Marinated & Grilled Hanger Steak with Wilted Arugula, Roasted Sweet Peppers and Potato Mousseline 

Sauteed Scottish Salmon with Preserved Tomatoes, Israeli Cous-Cous and Red Beet Sauce

Roasted Chicken, Marinated in Garlic and Herbs with Sweet Corn, Potato Puree and Summer Truffles

DESSERT COURSE

Ice creams and sorbets, a selection of any three

Chocolate Cappuccino Mousse topped with mascarpone cream and almond biscotti

Executive Chef Adam Siegel / Chef de Cuisine Andrew Ruiz / Sous Chef Aaron Bickham