FRESH MOZZARELLA AND HERB ARANCHINI
with roasted garlic tomato sauce
WINTER GREENS and POMEGRANATE SEED SALAD
with pomegranate vinaigrette, maple toasted pecans, and locally-made goat cheese
ROASTED PORK TENDERLOIN STUFFED WITH CHICKEN AND PROSCIUTTO
served with a yam, potato and shallot mash, honey-roasted carrots and beets, and topped with a sherry cream sauce.
HERB CRUSTED ICELANDIC CHAR
served with a crispy quinoa, kale, and ricotta cake, asparagus spears drizzled in evoolution dill fused oil, and tomato confit.
WHISKEY GLAZED 8OZ FLAT IRON STEAK
served with roasted rosemary potatoes, maple glazed Brussels sprouts, and carrots with a touch of sage
DESSERT BUFFET AND COFFEE