~ 1st Course ~
TOMATO TARTE
Local Heirloom Tomatoes, Goat Cheese, Dijon,
Sunflower Seeds, Herbs De Provence, Balsamic Reduction
~ 2nd Course ~
BRIE SALAD
Creamy Brie, Baby Arugula, Toasted Walnuts,
Shaved Fennel, Sherry Vinaigrette
~ 3rd Course ~
DUCK L’ORANGE
Maple Leaf Farms Duck Breast, Orange Puree,
Wild Rice, Poach Pears, Jus
~ 4th Course ~
CRÈME BRULEE
Habersham Honey, Lavender, Pistachio Crumb