Charcuterie platter with artisanal cured meats, cheeses, fruits and nuts. Housemade flatbreads.
Poached shrimp Remoulade
Arugula, gorgonzola, toasted almond and beet salad with an orange vinaigrette
Hoisin glazed beef short ribs with crispy leeks with whipped potatoes, caramelized baked apples, garlic roasted brussel sprouts
Sunburst Trout Farms citrus poached filet of trout served on a bed of jasmine rice with a roasted corn, butter bean, heirloom tomato and kale succotash
Goat Cheese and Spinach Stuffed Chicken Breast with a Roasted Poblano Apple Chutney,Pecan jasmine rice, honey glazed carrots, sautéed green beans
Bailey’s Mini Creme Brulee with Seasonal Berries