In a cilantro broth, pickled peppers, and crostini
Creamy Parmesan Rice and Sautéed Vegetables Presented in a roasted Acorn Squash in a pool of Tomato Saffron Broth & Crowned with Pecans
Spring greens, Fresh Strawberries, Candied Pecans, Gorgonzola Cheese and Balsamic Syrup
Grilled full rack of Lamb, marinated in yellow curry and stone ground mustard. Finished with mint oil and balsamic drizzle. Served with risotto and grilled veggies.
Creamy roasted garlic, Artichoke, Shrimp, and Parmesan Dip alongside Fresh Garden Veggies and Naan Bread
Freshly made Creme Brulee with Fresh Strawberries