First Course
Strawberry Basil Sea Scallops
Pan-seared sea scallops, topped with fresh, homemade strawberry basil puree.
Second Course
Pistachio & Goat Cheese Salad
Fresh greens with seasonal berries, red onion, red wine vinaigrette and pistachio-crusted goat cheese.
Third Course
Beef Tenderloin
A prime cut, prepared medium-rare. Paired with Proscuitto-wrapped asparagus and roasted baby red potatoes.
Fourth Course
Vanilla Crème Brûlée
Topped with fresh fruit.