GRAND FINALE VIP DINNER MENU

 

 
 

First Course

Acorn Squash and Lobster Bisque
 

SECOND COURSE

Coarse Tallegio Stuffed Figs with Prosciutto White Bean and Arugula Salad
 

Third Course

Alaskan Halibut Oranges Fennel and King Crab Tortellini Parmesan Broth
 

Fourth CoUrse

Steak Florentine with Polenta Sauce and Local Tomatoes and Basil
 

Dessert

To Be Deteremined