Amuse Buche- Torched Artichoke Heart, Spinach Oil , Parmesan
First course – Spring Salad with Balsamic Vinaigrette.
Second Course – CHOICE OF –
Seared Scallop Crudo with A Crispy Rice Flower
Filet Mignon Duchess Potato, Red Wine Ju and Spring Vegetables
Pasta primavera with a Crispy Guanciale

Followed by dessert:
Lemon Lavendar Pana Cotta
Rose milk Cale with Guava Whip and Candied Pistachios

Kids menu:
Chicken and Waffles
Fruit Cup
Mac n Cheese OR Pigs in a Blanket
Ice cream Sundae

Add-ons available
Bottomless Mimosa

$22.00