The 13th Annual Eight Course Dinner Event

 

Amuse Bouche

An overture in a form of a little flavorful surprise 

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Appetizer

Organic red beet “ravioli” filled with goat cheese and chives, arugula 

Or

House made Duck and Chicken Pâté with a hint of Orange essence and Pistachios, served with Quince jam

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Soup

Caramelized Vidalia onion soup with Sherry

Or 

Apple Bisque topped with Creme Fraiche and Candied Pecans

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Salad

Organically grown Arugula and  Romaine tossed with sun dried tomatoes, Greek feta, cucumbers, pomegranate seeds, port infused Pear,  Fuji apple vinaigrette 

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Fish course 

Fresh fillet of Dover sole with white wine butter sauce, Kohlrabi salad

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Intermezzo

Serving of fresh Lemoncello sorbet and fresh mint to cleanse your palate 

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Entree

A nine ounce cut of Black Angus beef tenderloin is wrapped with Duck Prosciutto, topped with balsamic infused figs Duchesse potatoes, Brussel sprouts and Bordeaux jus compliment this masterpiece 

Or

Crispy tender duck confit, Mustard walnut Tarragon sauce, Alfalfa Spaetzle , Brussel sprouts

Or

Pistachio encrusted full rack of Lamb is roasted to your liking, served with Cherry - Pinot Noir glaze, Duchess potatoes, Brussel sprouts 

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Desserts

Egg Nog Creme Brûlée

Flourless Chocolate Torte, Raspberry Coulis

Anjou Pear Tarte with Grand Marnier, Caramel - Sea Salt Gelato

Maple Syrup Cheesecake with Candied Pecans

 

$150 per person plus gratuity, All beverages included