Appetizers
Sesame Seared Yellow Fin Tuna
with Ginger Milked Sorbet & Tiered Puff Pastry
Mousquetaire Duck Terrine on White Truffle Canapés
Pan Seared Sea Scallops
with a Roasted Corn & Lobster Mushroom Coulis
Wild Mushroom & Black Summer Truffle Ravioli
with Local Ramps & a Buerre Noisette
Roasted Heirloom Tomato & Local Coach Farm Goat Cheese Potage
with a Vegetable Quenelle
Salads
Belgian White Salad
Endives, Locally Grown Apples, Bleu D’auvergne Cheese, Candied Walnuts, Champagne Whole Grain Mustard Vinaigrette
Asian Pear Salad
Pomegranate Soaked Anjou Pears & Mizuno Micro Greens
with Maple Soy Vinaigrette
Crisp Baby Romaine Salad
Tetilla Cheese Shavings, Spanish White Anchovies & a Manchego Crisp Crouton with a Classical Caesar Dressing
Entrées
Encrusted Escolar Australian Tuna Coated with a Roasted
Garlic Puree & Herbed Panko Served with
Cabernet & Aged Balsamic Reduction
Free Range New Zealand Lamb Loin Chops with a Rosemary & Roasted Chestnut Baked Crust & a Minted Glace
Stuffed South Carolina Squab Stuffed with a Local Coach Farm
Goat Cheese, Sicilian Black Figs, & Hen of the
Woods Mushrooms with a Duck Glace
Wisconsin Beef Short Rib Braised 16 Hours in Veal Harvest Stock
& Served with a Stout Demi over Country Malagon
with Rosemary Polenta
