FIRST PLATE

Spinach and Mixed Greens Salad
with blueberries, apples, pecans and roasted shallot vinaigrette

SECOND PLATE

Carrot Ginger with Apples and LIme

ENTREES

Veal Tenderloin with sweet potato hash, summer vegetables and red oinion marmalade

Pan-Seared Crab Cakes with white mascarpone grits, haricot vert and lemon thyme aioli

Three Cheese Pistachio Ravioli with sweet basil marinara

DESSERT

Tiramisu

Swag Chocolate Chip Cookies and vanilla ice cream

FIRST PLATE

Heart of Romaine Salad with cucumber, red onion, olives, feta, tomato and red wine herbed vinaigrette

SECOND PLATE

Crab Bisque

ENTREES

Roasted Rack of Lamb with spinach,
two potato hash and romesco

Pan Seared Striped Bass over cauliflower-leek puree
and tomato herb salad

Wild Mushroom and Swiss Chard Manicotti Crepe

DESSERT

Angel Food Cake with blueberry syrup

Raspberry Granita.