Chestnut and Asiago Crusted Baked Brie
with Spiced Pear-Currant Chutney, Extra Virgin Olive Oil and
Dungeness Crab Cakes
Served with Crimson Lentils, Caramelized Onions, and a Golden Raisin-Cauliflower Sauce
SALAD
Spring Greens and Romaine with Balsamic Vinaigrette
ENTRÉES
Panseared Iowa Pork Tenderloin
Served with Creamy Wild Mushroom Polenta, Braised Napa Cabbage, Granny Smith Apples and a Spiced Apple Reduction
Homemade Ravioli
Stuffed with Pumpkin, Ginger and White Cheddar, Sautéed Fall Vegetables and a Chestnut-Miso Broth
Grilled Iowa Beef Tenderloin
Rubbed with Rosemary, Garlic and Peppercorns, served with House Mashed Potatoes, Sautéed Seasonal vegetables and a Caramelized Shallot-Pomegranate Demi Glace
Grilled North Atlantic Salmon
With a Brown Sugar-Soy Glaze, Jasmine Rice finished with a Red Onion-Cilantro-Mint Butter, and Tempura Green Beans
Pecan Crusted Breast of Chicken
With Mashed Potatoes, Sautéed Seasonal Vegetables, and a Bijon-Cream Reduction
DESSERT
Crème Brule
White Chocolate Cheesecake
Flourless Chocolate-Kahlua Torte