• Seared Bison, Watercress-Walnut Sauce

APPETIZER (choice of one)

• Lemon-Sage Brined Quail, Creamy Polenta, Crispy Proscuitto
• Cured Salmon Spring Roll, Rice Noodles, Cilantro, Sweet Chile-Soy Dipping Sauce
• Chilled Asparagus Soup, Seared Tofu, Sunflower Seeds, Fresh Horseradish

FISH COURSE (choice of one)

• Poached Prawns, Roasted Leeks, White Wine-Ramp Broth, Bruschetta
• Porcini Mushroom Dusted Halibut, Roasted Artichoke, Asparagus, Red Wine Veal Jus
• Pan Roasted Blue Marlin, Rhubarb-Cucumber Salad, Lime Vinaigrette, Mint

INTERMEZZO

• Mango-Yuzu Sorbet

MEAT COURSE (choice of one)

• Seared Beef Hanger Steak, White Truffle Veal Jus, Baked Redskin Potato with Chevre
• Jamison Farms Lamb Stew, Spring Vegetables, Chantrelle Mushrooms
• Roasted Pork Tenderloin, Sweet and Sour Shallots, Red Currant Quinoa Pilaf

SALAD

• Heart of Romaine Lettuce, English Pea-Yogurt Emulsion, Roasted Garlic, Pine Nuts, Red Onion

DESSERT (choice of one)

• Brown Butter-Almond Torte, Toasted Almond Brittle, Orange Creme Anglaise
• Pineapple Custard, House Made Marshmallow Brulee, Lime Zest, Sea Salt
• Dark Chocolate Sponge Cake, Banana-Mascarpone Cream, Chocolate-Espresso Sauce

Please Alert Your Server to Dietary Restrictions
Please No Smoking , Cellular Phones or Separate Checks

Executive Chef Daniel Leiphart
Sous Chef Mike Lefever
**Consuming raw or undercooked foods may increase your risk of foodbourne illness.