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