First Course-Option of one/person

Deep fried gorgonzola gnocchi with a bacon cream sauce and diced green onion.

Ratatouille of tomato, squash, and red onion served with a wild mushroom broth and fresh Italian parsley.

Lollipop lamb chop over a parsnip puree with a drizzle of herb infused olive oil.

Second Course- Option of one/person

Belgian endive stuffed with walnut, candied orange and goat cheese with

French-trimmed chicken leg and a drizzle of raspberry vinaigrette.

Fried oysters over a bed of arugula with a cucumber-mint cream and shaved radish.

Tabbouleh salad of wheat bulgur with grilled squash, tomato, mint, and a lemon dressing in a  bowl of Boston bib lettuce dotted by pomegranate seeds.

Third Course-Option of one/person

Pan seared striped bass over a black-eyed pea puree with baby greens tossed in a champagne vinaigrette.  Served with ‘tourned’ carrots and parsnips with parsley.

Coffee crusted New York Strip medallion, bacon wrapped with a vanilla foam. Served over a root vegetable and potato hash.

A duo of oven roasted quail over a bed of wild rice with a blackberry gelee. Served with ‘tourned’ carrots and parsnips with parsley.

Italian marinated, grilled eggplant with roast tomato sauce, quenelles of ricotta, asiago, and goat cheese, and wild mushrooms in a herb couscous with balsamic reduction.

Herb crusted rack of lamb with bleu cheese whipped potatoes and a herb infused oil. Served with ‘tourned’ carrots and parsnips with parsley.

Fourth Course-Option of one/person

Vanilla Pot de Crème topped with fresh berries tossed in champagne and toasted almonds.

Homestead Creamery ‘Black Raspberry’ ice cream in a chocolate cup with fresh raspberries, shaved chocolate and a drizzle of Kunde Estate chocolate zinfandel sauce.

Baked lemon soufflé filled crepes with a strawberry compote, fresh mint, and a shower of powdered sugar.