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STARTERS FOR THE EVENING

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IMPORTED and DOMESTIC CHEESES
Local Hard Cheeses, Soft Bries, Old Cheddars, Wood Smoked Firm Cheeses, Grapes, Berries,
Crostini's and Dried Fruit

FIRE GRILLED VEGETABLES and OLIVES
Local Vegetables, Herb, Olive Oil, Roasted Garlic, Cracked Salts

CHARCUTERIE BOARD
Salamis, Smoked Sausages, Cured Meats, French Pates, Crostini's
Locally Sourced Breads, Whipped Butters, House Made Tapenade's

COURSE ONE

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SUMMER GREENS
Baby Lettuces, Radicchio, Heirloom Tomato, Radish, Goat Cheese, Modena Glaze


COURSE TWO

GRILLED CALAMARI and CHORIZO 
Tomato Chutney, Roasted Corn, Aged Olive Oil, Roasted Garlic Clove, Peppered Arugula Sprout

 

COURSE THREE

PRIME RIB of BEEF
Yorkshire Pudding, Smashed Potato, Two Tone Carrot, au Jus, Chefs Cut
 

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COURSE FOUR

CREME BRULEE

Hard Shatter, Local Fruit, Vanilla Scent
Columbian Coffee