~ 1st Course ~

ROASTED BEETS

Goat Cream, Grapefruit, Pistachio, Blackberry Balsamic Reduction

~ 2nd Course ~

MIXED GREENS

Manchego Cheese, Rosemary Roasted Grapes, Asparagus, Garlic-Yogurt Dressing

~ 3rd Course ~

RACK OF LAMB

Herb Crust, Parsnip Puree, Potato Fondant, Broccolini,

Almond, Honey Red-Wine Reduction

~ 4th Course ~

CRÈME BRULEE

Vermont Maple Syrup, Pecans