~ 1st Course ~

 BRIE SALAD

Arugula, Almonds, Shaved Fennel, Poached Pear,

Honey Orange Vinaigrette

~ 2nd Course ~

RICOTTA GNOCCHI

Butternut Squash, Smoked Bacon, Asparagus, Roasted Garlic,

Rosemary, Brown Butter Jus

~ 3rd Course ~

BEEF TENDERLOIN

Sliced, Soubise, Fingerling Potatoes, Braised Greens,

Cherry Red Wine Sauce

~ 4th Course ~

POT DU CREME

Dark Chocolate, Strawberry Coulis