Disco Fever Experience 2.0

Served from 5:30 p.m. in the theater

Butternut squash soup flavored with maple syrup, sprinkled with roasted pumpkin seeds

or

Duo of salmon rillettes, sour cream, and Mujol caviar

or

Matured beef carpaccio, dried tomato veil, parmesan petals, and crunchy pickles

Duck leg confit cooked to perfection, creamy parsnip purée, seasonal vegetables and full-bodied jus

or

Pearly cod fillet, Provençal ratatouille and lightly spiced tomato sauce

or

Tender beef macreuse, delicate gratin dauphinois, pearl onions, glazed carrots and reduced jus

Lemon meringue tart

(This menu is subject to change without notice)