Amuse Bouche

Crab Tart Gratinee, Creamed Corn, House Cured Bacon

First Course

Truffled Cauliflower & Sunchoke Soup

Second Course

Baby Greens with Poached Pear, Muscatel Vinaigrette, Point Reyes Blue Cheese, Candied Pecans

Third Course

Choice of:

Pan Roasted Diver Scallop, Brussel Sprout Hash, Thyme-Vanilla Brown Butter, Celery Heart Salad

Grilled New York Steak, Mushroom Risotto, Blood Orange Gastrique

Whole Wheat Crepes, Tuscan Kale, Roasted Tomatoes, Leeks, Spiced Bechamel, Herb Salad

Dessert

Choice of:

Chocolate Crème Brulee, Almond Biscotti

Strawberry Short Cake with Champagne Zaglibone