First Course

Green salad, romaine, mint, basil, cilantro, marcona almonds, apple, sherry vinaigrette

Entrée

 (hosts choice of 4)

 Filet Mignon, spinach garlic & oil, Gorgonzola Sauce

Yellowtail Cartoccio, Oven Roasted Tomatoes, Capers/Olives, Fingerling Potatoes

Pork chop, green apple risotto, rosemary, wilted greens, apple cider

Bell & evans chicken scarpariella, sausage, potatoes, vinegar peppers

Salmon, Olive oil poached, warm farro salad cucumber and tomato, carrot sauce

Cavatelli, braised veal shank, parmagiano, thyme, truffle butter, veal broth

Dessert

Chef’s Choice