Appetizer
Leek and Gruyère Tart (Vegetarian)
Spring leeks incorporated into a light custard, topped with Gruyère cheese, baked in a tart.
Salad
Fennel and Celery Root Salad
Shaved fennel, celery root, and slices of apple on a bed of radicchio and mixed greens. Lightly dressed in a citrus vinaigrette
Entrée
Short Ribs
Grass-fed beef short ribs braised in red wine. Served with polenta pancakes and a shallot Cabernet sauce
OR
Mushroom Ravioli (Vegetarian)
Freshly made ravioli filled with lobster mushrooms and ricotta, poached in a rich vegetable mushroom broth. Served in a light white wine and butter sauce
Vegetable
Grilled Asparagus
Dessert
Peach Mascarpone Sponge Cake
Layers of sponge cake brushed with peach syrup, peaches, and mascarpone, and topped with peach sauce