Everyone will be greeted with a glass of Champagne and small Amuse from the kitchen

with fontina cheese sauce melted over the top

shaved brussels, caramelized onions, bacon, and brie

flavorful spiced lamb, shredded veggies, feta cheese, tzatziki sauce

kalera crunch greens, pickled carrots, roasted red peppers, candied cashews in a fresh lemon vinaigrette

rich lobster bisque finished with butter poached lobster meat, finely diced shallots, and crème fraiche

chopped romaine hearts, homemade caesar dressing, focaccia crumble, and finely grated parm reggiano

tender bone-in veal chop lightly breaded and pan fried then baked in the oven with san marzano tomato sauce and melted fresh mozzarella cheese served over fettuccine pasta, garnished with fresh basil and grana padano cheese

sashimi grade yellow fin tuna blackened and served rare then brushed with a teriyaki and ginger glaze, served with steamed jasmine rice and asian style crispy broccoli, garnished with soy sauce, wasabi, and pickled ginger

tender center cut filet mignon pan seared with garlic cloves and fresh thyme, topped with creamy mushroom duxelles then wrapped in buttery flakey puff pastry and roasted in the oven to perfection, served with truffled duchesse potatoes and sautéed garlicky spinach, topped with a veal reduction and a drizzle of truffle cream

crab meat, citrus, and herb stuffed black tiger shrimp baked then served over saffron rice pilaf with roasted asparagus, all drizzled with lemon caper butter sauce

diced beef tenderloin seared in a cast iron skillet then sautéed with mixed roasted mushrooms, garlic, and shallots, deglazed with sherry wine and a light truffle cream sauce, tossed with wilted baby spinach, caramelized yukon gold potato gnocchi, and grated parmesan cheese

with homemade cinnamon maple ice cream