~ 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