First Course
Roasted Beet Tartare, Whipped Goat Cheese, Citrus Supremes, Wildflower Honey and Sherry Dressing
Second Course
Salad of Red Oak Lettuce, Marinated Baby Heirloom Tomatoes, Persian Cucumbers. Lemon and Rosemary Vinaigrette
Third Course
Country Ham Tortellini , Spring Peas, Smoked Pork Belly, Garlic, and Egg Yolk Cream
Dessert
Carrot Cake Cheesecake
Discussion
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