April 3rd-April 7th

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