1st Course Selections

Carpaccio of Beets, Port Poached Pears

With toasted pecan goat cheese, Young herbs

Or

Creamy Green Apple And Caramelized Fennel Bisque

With Burnt Honey Jumbo Prawn

2nd Course Selections

Seared Sea Scallops, sweet potato & Morel risotto,

Black Truffle Madeira Vinaigrette

Or

Bob White Quail roasted fennel bulb and Minneola tandgerine marmalade

3rd Course Selections

Rosemary and fluer de sel cursted colorado rack of lamb

Roasted Fingerling Potatoes, Five-onion ragout

Or

Pan Crisp Flounder, Roasted Shrimp and Sweet Corn Succotash,

Lemon Beurre Blanc and Crisp Pea Tendrils

Dessert

Black Cherry and Valrhona Chocolate Souffle

Caramel Chocolate Fudge

Maple Gelato and Red velvet Zabaglione