STARTER:
Tuscan Pastagoli Salad- fusilli pasta tossed with wilted baby kale, baby cucumbers, baby heirloom tomatoes, olives, caper blossoms, pickled sweet peppers, feta, and a herb white balsamic dressing
ENTREES:
Herb Roasted Cornish Game Hen with a Creamy Garlic Parmesan sauce
Pan Seared Halibut topped with a Romesca Beurre Blanc
SIDES:
Brown Butter Boisin Cheese Mashed Potatoes
Summer Squash Au Gratin layered with Parmesan Veloute, herb butter, and breadcrumbs
DESSERT:
Red Velvet Bistro- Red Velvet Cake topped with Cream Cheese Mousse, Whipped Cream and Red Velvet Crumbs