STARTERS

Farmers Salad, Greens & Veggies, Lemon-Poppy Seed Vinaigrette

Sweet Potato & Leek Soup, Smoked Fish

English Pea Flan, Lemon, Garlic, Parmesan

 ENTREES

Seared Pollack, French Gnocchi, Spinach, Carrot, Preserved Lemon Butter

Duck Confit & Pork Cassoulet

Grilled Flank Steak, Cheddar Gratin, Charred Broccoli, Shallot, Demi

 DESSERTS

Trio of Mousse

Lemon Bar, Blueberry Ice Cream

 Executive Chef Lee Frank