Intimate Spring Dinner

Amuse Bouche

• Seared Shrimp and Sea Scallops in a Fire Roasted Tomato Basil Ragout served with Parmesan Crisp and Baby Arugula

1^st COURSE

• Roasted Golden Beets stacked with Chevre, Bacon, and Field Greens with Aged Balsamic Reduction

2^nd COURSE

• House Made Gnocchi tossed in a light Sundried Tomato Pesto

3^rd COURSE

• Grilled Rack of Lamb with Plum and Fig reduction and Pan Seared Semolina encrusted Halibut with Lemon Beurre Blanc served over Creamy Risotto and served with Roasted Patti Pan Squash.

Dessert

• Traditional Key Lime Pie