First
Seared Scallops
Peach tarragon puree.
Second
Pistachio & Goat Cheese Salad
Greens, seasonal berries, red onion, vinaigrette, pistachio, goat cheese.
Third
Beef Tenderloin
A prime cut prepared medium-rare with asparagus, fennel potato.
Fourth
Vanilla Crème Brûlée
With fresh fruit.