FIRST COURSE
Asparagus-Leek Soup, shiitake mushroom, crème fraÎche V
or
Arugula Salad GF
toasted almond, dried cherries, ricotta salata, lemon-honey dressing

ENTRÉE GRILLED HY-PLAINS FILET MIGNON GF
yukon gold mashed potatoes, grilled asparagus, with balsamic brown butter, Marchande de vin
or
GRILLED BAKKAFFROST SALMON GF
Basmati rice cake, shrimp – English pea salsa,
lemon-mustard butter sauce
or
HONEY BRINED ORGANIC CHICKEN BREAST GF
ricotta polenta, brown butter butternut squash,
smoked almonds, Granny Smith apple GF
or
GRILLED DUROC PORK GF
Cheddar grits, roasted heirloom carrots, blackberry gastrique
or
PARMIGIANO-REGGIANO RISOTTO GF, V
roasted local mushrooms, mushroom broth, tomato coulis, evoo

DESSERT
Maple Brûlée, huckleberry GF
or
New York Cheesecake, macerated strawberries
or
Milk Chocolate Ganache Tart with vanilla ice cream