Appetizers
Oven Roasted Proscuitto Wrapped Figs
aged balsamic and parmesan

Seared Elk Loin Bruschetta
Smoked cherry tomatoes and grilled artichokes

First Course
Arugula Salad
hearts of palms, parmesan and sherry shallot vinaigrette

Second Course
Seared Main Dive Sea Scallops
Sautéed leeks and mushroom and champagne sauce

Entrée
Grilled Australian Lamb Chops
rosemary roasted potatoes, blistered tomatoes and lemon parsley gremolata

Dessert
Warm Apple Crisp