 Salad Course Baby mixed greens, grape tomato, cucumber & Red onion tossed with house balsamic Baby arugala, orange segments, parmagianno Reggianno, and pine nuts tossed with a Citrus vinaigrette Appetizer Course Marinated in ginger and garlic, pan seared with a sweet soy glaze over tempura fried asparagus spears Fried to perfection and tossed with garlic butter Banana peppers and asiago Entrees Tossed with a cognac tomato cream with asparagus and fresh basil Grilled and topped with an ala mama sauce of Garlic, mushrooms, banana pepper rings, white wine, served with roasted red bliss potatoes, grilled asparagus Finished with a Madeira wine reduction served with Sweet potato mashed and wilted spinach Pan seared with a lemon, rosemary, pan jus, served over a wild mushroom truffled risotto Topped with a sun dried tomato and kalamata olive Compound butter served over sweet corn and Roasted red pepper basmati rice Dessert $45.00 per person Plus tax and Gratuity |