~ 1st Course ~

PAPPARDELLE

Local Oyster Mushrooms, Beurre Blanc, Black Truffle-Olive Oil, Herbs

~ 2nd Course

ARUGULA SALAD

 Goat Cheese, Beets, Blood Orange, Pistachio

~ 3rd Course ~

BEEF TENDERLOIN

Sunchoke Puree, Broccolini, Honey-Red Wine Reduction

~ 4th Course ~

POT DU CREME

Chocolate, Chantilly Cream, Raspberries