Hors d'oeuvre
Orange Roast Duck on Eggplant & Zucchini
Grilled Calamari Satay & Risotto
Shaved Beef & Mascarpone with Truffle Oil Crostini

Heirloom Specialties
Heirloom Tomato Soup with Acini di pepe Pasta
Chef-Tossed Arugula and Mache Salad
Platter of Heirloom Beets with Black Mesa Ranch Goat cheese

Braised Short Rib & Gruyere Ravioli with Cipollini Onions
Cavatelli & Shrimp with Tomato Sauce

Chef-Carved NY Strip with Red Wine Onions,
Heirloom Potatoes & Taleggio Fondue
Fennel-Seared Scallop on Crab Bolognaise with Green Bell Peppers & Fennel

 Dessert
Speckle Cake Lollipops
Lemon-Custard Doughnuts