Entree selection

Which two courses should we have for alternate drop entree

Orange caprese salad - heirloom tomato, buffalo mozzarella, basil

Chicken liver parfait - plum, relish, brioche

Hand cut steak tartare - mustard, cornichon, egg yolk, melba toast

Seared scallops in beaurre noisette - cauliflower puree, caper raisin, almonds

French onion soup - gruyere and pecorino crouton

Provencal ratatouille - eggplant, zucchini, tarragon, crumbed egg

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