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First Course
Baby Spinach Salad with Feta Cheese, Toasted Pecans & Citrus Vinaigrette
Fresh Baked Rolls & Butter
Entree Choices
Cabernet Braised Angus Beef Short Ribs, Ricotta Gnocchi, Cauliflower Gratin & Braising Jus Reduction
Onion Crusted Sea Bass, Fingerling Potatoes, Seasonal Vegetables, Almonds, Capers & Lemon-Brown Butter Sauce
Porcini Mushroom Risotto (Gluten-Free Vegetarian), Grilled Asparagus, Red Quinoa, Bloomsdale Spinach & Chardonnay Sauce
Dessert
Valrhona Triple Chocolate Mousse Cake