~ 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