FIRST COURSE

CARROT, PISTACHIO & POMEGRANATE SALAD
rainbow baby carrot ribbons / toasted pistachio / pomegranate seeds / pomegranate vinaigrette

CHICKEN & DUMPLING SOUP
house-made buttermilk dumplings / organic free-range chicken

SECOND COURSE

BEER-BRAISED SHORT RIBS
slow-roasted boneless beef short ribs / potato stuffed carrot dough ravioli /
caramelized onion / sautéed spinach / beef demi-glace

SESAME CRUSTED TUNA
pan-seared wild Atlantic tuna / black & white toasted sesame seeds /
soy ginger glaze / roasted vegetable ratatouille
(Chef suggests medium-rare tuna preparation)

THIRD COURSE

CHOCOLATE TRIFECTA
fudge brownie / vanilla bean gelato / fudge sauce
chocolate caramel layer cake / salted caramel icing
chocolate mousse tart / chocolate graham cracker crust

BERRY TRINITY
blueberry crunch cheesecake / graham cracker crust
saltine panna cotta / fresh raspberries / pretzel crust
strawberry mousse / fresh whipped cream / strawberry purée