First Course:

• carrot ginger bisque with green curry creme
• octopus salad with cucumber ramp kimchee, wakami and hoisin vinaigrette
• Burgundy poached pear salad with baby kale, Roth blue cheese, walnuts & balsamic dressing

Entree Course:

• shrimp gumbo with andouille sausage, okra & Cajun rice
• beef bolognese tossed with rotini pasta & shaved parmigiana reggiano cheese
• wild mushroom ravioli with truffle cream,chevre cheese and scallion oil

Dessert Course:

• milk chocolate mousse
• raspberry linzer torte
• vanilla ricotta cheesecake