Saturday, March 3rd
6:00pm-8:00pm

Appetizer

Pan Seared Duck Breast over a warm Lentil Salad, topped with a Cranberry Reduction

Salad

Fresh Heirloom Tomatoes layered with Fresh Made Mozzarella and Arugula; topped with Olive Oil and Red Wine Vinegar

Entrée

Seared Herb Crusted Filet topped with a Red Wine Demi Reduction; served with Fingerling Potatoes

Dessert

Pate Choux pastry that is that is filled with a pastry cream