~ 1st Course ~

PORK BELLY

Pea Bechamel, Caramelized Pearl Onions, Roasted Radicchio, Sweet & Sour Cherry Sauce 

~ 2nd Course ~

ARUGULA & PEAR SALAD

Asparagus, Endive, Golden Raisin Puree, Pickled Berries, Habersham Honey Buttermilk Dressing, Thomasville Tomme, Toast

~ 3rd Course ~

LAMB RACK

Pistachio Herb Crust, Potato Fondant, Creamy Turnip, Broccolini, Roasted Grapes, Lemon & Mint Foam, Honey Red Wine Sauce 

~ 4th Course ~

FLAN

Vanilla Bean & Cardamom, Strawberry Caramel, Almond Brittle, Candied Orange