Amuse
Cornmeal Encrusted Oyster over
Sautéed Spinach with Beet Emulsion

Appetizer Course
Tuna Carpaccio with Roasted Garlic Aioli,
Capers & Lemon Zest
OR
Grilled Marinated Quail with
Apricot & Citrus Infused Wild Rice

Salad Course
Oven Dried Tomatoes, Shaved Fennel and Red Onion with
Boston Bibb Lettuce & Citrus Vinaigrette
OR
Herb Cheve Cheese with English Cucumber, Field Greens,
Creamy Chive Orzo and Polenta Cracker

Entree Course
Seared Duck Breast with Roasted Acorn Squash,
Swiss Chard and Haricot Vertes with Balsamic Gastrique
OR
Herb Crusted Salmon with Sautéed Asparagus & Salsify,
Grilled Polenta and Caponata

Dessert Course
Flourless Chocolate Cake with Toasted Almond Ice Cream & Crème Anglaise
OR
Lemon Tart with Fresh Strawberries and Citrus Glaze