PASSED APPETIZERS

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Oyster Crudo, Prosecco-Cucumber Mignonette, Caviar
Tomato Basil Bruschetta, Balsamic Drizzle, Shaved Parmesan
Crushed Chick Pea Crostini, Sundried Tomatoes, Olives, Basil

First Course

Roasted, Parmesan Crusted Artichoke, Lemon Aioli

Second Course

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Poached Pears, Baby Lettuces, Toasted Walnuts, Goat Cheese,
Preserved Lemon Vinaigrette

Baby Arugula, Grilled Asparagus, Cherry Tomatoes, Citrus Vinaigrette,
Parmesan, Pine Nuts

Entrees

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Pan Roasted Wild Mushrooms, Creamy Polenta, Broccoli Rabe,
Roasted Red Peppers, Vegan Parmesan Broth

Herb and Dijon Crusted Rack of Spring Lamb, Whipped Potatoes, Romanesco, Melted Shallot-Red Wine Sauce

Seared Duck Breast, Sweet Potatoes, Haricot Vert, Port Wine Blackberry Sauce

Pan Roasted Halibut, Asparagus, Roasted Fingerling Potatoes, Lump Crab,
Lemon Dill Butter

Dessert

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Flourless Chocolate Torte, Hazelnut Praline, Chocolate Ganache
Vegan Limoncello Panna Cotta, Strawberry Coulis, Fresh Strawberries