First Course

 Shrimp and Grits

Sautéed shrimp in stone ground grits with garlic and proscuitto de Parma

Fried Ravioli

Deep fried mushroom stuffed ravioli with red pepper romesco.

 White Bean Dip

Pita points and grilled veggies with a savory, herb white bean spread

 Second Course

 Roasted Beet Salad

Diced, roasted beets, toasted walnuts, maple vinaigrette, feta cheese over arugula leaves.

 White Bean Soup

White Beans, Kale, and Sausage.

 Salmon Tartar

Citrus marinated diced salmon with capers, red onion crème fraiche, and a savory tuile cracker.

Main Course

 Veal Napoleon

Pine nut crusted veal scaloppini, fontina cheese, and an herbed cream sauce served with grilled asparagus and long grain wild rice.

 Roast Chicken

Herb roasted chicken quarters over sautéed kale with pan gravy and roasted fingerlings potatoes

 Zucchini Pancake

Savory zucchini pancake over a roasted red pepper coulis, julienne red peppers, asiago cheese, and fresh basil.

Salmon en Papillote

Salmon fillet, wild rice pilaf, Portobello mushrooms, garlic,

 and white wine baked in parchment paper.

Dessert

 Apricot Crisp

Baked apricots with brown sugar and crispy topping.

Cookie Dough Cheesecake

Chocolate cookie dough cheesecake bowl with fresh baked cookie on top.

 Peanut Butter Crisp

Rich peanut butter filling topped with dark chocolate ganache.