Prelude

tender greens with tomatoes, cucumber, red onion, feta and salted candied garbanzo beans sweet peppers & herb dressing

local heirloom varieties with shaved fennel, arugula, and toasted pumpernickel balsamic basil vinaigrette

opal basil, pink radish, meyer lemon vinaigrette

tossed greens with cranberries, grapes, almonds, maytag blue, celery root and apple chips

chilled spring rolls with thai basil & yuzu honey and poached with crisphead lettuce & pineapple cocktail

wasabi laced vegetable slaw, sweet lime, coconut peanut sauce

savannah honeycomb, gorgonzola, pickled onions, crisp rye

toasted quinoa & mango vinaigrette

lemon pasta pearls, asparagus, tomato-harissa fondue

olive oil crushed potatoes, cauliflower, golden raisin marsala

braised fennel, gruyere, black truffle polenta cake

eggplant, olives, garlic, tomato compote

seared breast & leg confit beluga lentils, green olives, papaya maple laced natural jus

caramelized mushrooms, onions, sweet garlic flan peppered bourbon glaze

creamy maine lobster morsels baked with petite vegetables, tarragon and brandy topped with a flaky pastry crust

cinnamon ice cream, roasted caramel apple slices, caramel sauce and whipped cream with a mini caramel apple and chopped peanuts

mixed fresh berries, vanilla pound cake and lemon cream

chocolate sabayon, fresh berries, marsala cocoa sauce, milk chocolate gelato

white, milk and dark chocolate