| STARTER |
| (Choice of) |
| Seasonal Greens with Sherry Shallot Vinaigrette |
| Butternut Squash Soup with Nutmeg Crème Fraîche |
| MAIN |
| (Choice of) |
| Pan Roasted Airline Chicken Breast with Yukon Mashed Potatoes, Seasonal Vegetables and Arugula Pistachio Pesto |
| Grill Prime Flat-Iron Steak with Whipped Sweet Potatoes, Haricot Verts and Herb Infused Butter |
| DESSERT |
| (Choice of) |
| Chocolate Truffle Cake with Peppermint Stick Ice Cream |
| Homemade Ice Cream and Sorbet Sampler with Seasonal Biscotti |
| FIRST COURSE |
| (Choice of) |
| Potato Leek Soup with Roasted Garlic Oil |
| Arugula and Frizee Salad with Citrus, Avocado and Pomegranate Vinaigrette |
| APPETIZER |
| (Choice of) |
| Lobster and Fennel Ravioli with Pastis Cream |
| Duck Confit with Braised Red Cabbage and Pancetta |
| MAIN COURSE |
| (Choice of) |
| Pan Seared Filet Mignon with Garlic Whipped Potatoes and Port Soaked Figs |
| Oven Roasted Airline Chicken Breast with Yukon Mashed Potatoes and Wild Mushroom Cream sauce |
| DESSERT COURSE |
| (Choice of) |
| Chocolate Truffle Cake with Peppermint Stick Ice Cream |
| Pumpkin Spice Cake with Crème Fraîche Ice Cream |
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