Salad Course:

Grilled asparagus portabella mushroom salad with a roasted garlic vinaigrette

Intermezzo:

Lemon sorbet

Duet Entree Course:

Halibut with a Mediterranean compote paired with a beef filet with a red wine demi-glace, black barley, braised spinach, roasted red pepper, carrots and white beans

Vegetarian Option*:
Ratatouille wrapped in a lasagna noodle with a dollop of black olive tapenade, tomato cream sauce, & a small serving of a vegetable.
 

Duet Dessert Course:

A duet of tiramisu, strawberry panna cotta tartelle

Served with Starbucks Coffees, Tazo assorted teas

* please request the vegetarian option with your RSVP