SAD Dinner at 6B

Hor d'oeuvres: oysters with fennel saffron sauce; arugula, mushroom, and ricotta crostini.

Starter: spinich salad with crab, grapefruit and avocado dressed with pomegranate vinegarette.

Main course: poached salmon with Parmesan polenta served with wild mushroom consomme.

Dessert: chocolate bouchon served with macerated berries with basil and ginger citrus cream.