~ 1st Course ~

SEARED SCALLOP

Parsnip, Roasted Radicchio, Poached Pear Vinaigrette

~ 2nd Course

WARM TARTE

 Roasted Eggplant Caponata, Arugula, Goat Cheese

~ 3rd Course ~

PORK TENDERLOIN

Herb Crust, Carrot Puree, Potato Fondant, Charred Scallion, Cherry Balsamic Gastrique

~ 4th Course ~

 BREAD PUDDING

Sourdough, Golden Raisins, Pecans, Bourbon Caramel Sauce