FIRST COURSE

Sea Scallops

Served over creamed corn and roasted red pepper coulis finished with candied pepper bacon and micro broccoli

 

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SECOND COURSE

Tri Lettuce Orange Maple Salad

Romaine, radicchio and cabbage with pears, orange, radish, candied walnuts, parmesan tuile and orange maple vinaigrette

 

OR

Caramelized Onion & Roasted Garlic Bisque

Velvety flavors of slow cooked sweet onions and roasted garlic topped with chili infused oil and micro arugula

THIRD COURSE

Beef Tenderloin

 Grilled beef tenderloin served over locally sourced black garlic pomme puree, sauteed broccolini

 

FOURTH COURSE

Stone Fruit Cobbler

Southern style fruit cobbler topped with vanilla bean ice cream