1^st Course

 Salad of local spinach, whole toasted almonds, strawberries, and feta cheese dressed with balsamic reduction and olive oil

2^nd Course

Grilled bone-in pork chop, asiago cheese crust, local mustard greens, herbed fingerling potatoes and cider vinaigrette

-or-

Pan seared atlantic salmon, braised collards and broccolini, blue cheese, cranberry apple chutney and mashed Yukon potatoes

3^rd Course

 Hazelnut and ricotta cheesecake, strawberries, whipped cream, and dark chocolate balsamic vinegar

 $28

 1^st Course

 Salad of local baby lettuces, toasted pecan crusted goat cheese “crouton,” blood orange segments, local mint, grapefruit vinaigrette

 2^nd Course

 Grilled filet medallions, polenta “fries,” sweet yellow pepper and basil relish, asiago cheese, harissa sauce, and local micro greens

 -or-

 Pan seared grouper fillet, lump crab and potato hash, crisp green beans, local micro greens, and warm pancetta and red onion vinaigrette

 3^rd Course

 Italian lemon cake, pecan dust, blueberry mint maple syrup

$28