Choice of Salad:

Cajun Risotto Fritters
Chorizo, peppers, onion, and jack cheese risotto dusted in blue cornmeal and deep fried; served with spicy mayo

Spinach, Feta & Smoked Gouda Dip (v)
served warm with tri-colored tortilla chips

Choice of Entrée:

Grilled Lamb Chops
lima beans, red peppers, corn, Brussels sprouts

Seafood Mac and Cheese
with gouda

Roasted Pork Tenderloin
stuffed with date-cranberry cornbread and served with braised kale

Choice of Dessert:

Malted Bread Pudding à la Mode
Fresh apples, raisins and a reduced Dunkel sweet barley syrup are blended with sweet custard and baked to a golden brown then topped with a delicious cinnamon lager sauce

Chocolate Mousse Cake
A delicious Frangelico laced chocolate cake, layered with a light rum mousse and glazed in a Ghirardelli chocolate ganache. Garnished with Pastry Chef Dianne’s homemade malted peanut brittle and caramel sauce