FIRST COURSE APPETIZER

Roasted Artichokes

with Tarragon Butter and Lemon Aioli for Dipping

Brie in Puff Pastry

with Cranberries and Slivered Almonds served with Crackers and Crostinis

Champagne Toast

SECOND COURSE SALAD

Pear Salad Stack

with Bi-Colored Pears, Arugula, Gorgonzola, Candied Walnuts and White Balsamic Vinaigrette

THIRD COURSE ENTREE

Pepper-Crusted Beef Filet

with Red Wine Reduction Sauce served with Spring Pea and Crispy Prosciutto Risotto and Roasted Asparagus

Pinot Noir

FOURTH COURSE DESSERT

Sweet Shortcakes

filled with Lemon Mousse and Strawberry-Rhubarb Compote

Chamomile Tea