First Course

Shrimp Ceviche

Second Course

Filet Mignon topped with sautéed Mushrooms,
Shallots, Garlic, and Fresh Herbs
Served with trio of summer baby vegetables

Third Course

Dark Chocolate Cake with Red Wine Glaze

First Course

Fresh Rosemary, Thyme, and Garlic with
Cannellini Bean Crostini

Second Course

Arugula Salad with Pine Nut, Fennel,
and Shaved Pecorino Romano Cheese

Third Course

Wine Poached Salmon over Lemon Rice with Roasted Asparagus

Fourth Course

Fresh Lemon and Raspberry Torte

First Course

Fresh Rosemary, Thyme, and Garlic with
Cannellini Bean Crostini

Second Course

Arugula Salad with Pine Nut, Fennel,
And Shaved Pecorino Romano Cheese

Third Course

Wine Poached Salmon over Lemon Rice
with Roasted Asparagus

Fourth Course

Fresh Lemon and Raspberry Torte

First Course: Irish Pub Salad

Butter Lettuce, Dubliner Cheese, Beets, Eggs, Cucumber, Tomatoes, and Red Onion in Fresh Creamy Tarragon Vinaigrette Dressing

Second Course: Guinness Burgers

with aged Irish Cheddar Cheese and Applewood Smoked Bacon Served with Fresh Potato Salad

Third Course:

Choice of Warm Irish Bread Pudding or Fresh Organic Carrot Cake with Cream Cheese Frosting

First Course

Antipasto Salad with French Bread

Second Course

Watermelon and Arugula Salad with Pine Nuts and Feta

Third Course

Boozy New York Steaks
Served with Garlic Mashed Potatoes

Fourth Course

Four Mountain Berry Crisp with Bourbon Whip Cream
OR Vanilla Bean Ice Cream

First Course

Antipasto Salad with French Bread

Second Course

Watermelon and Arugula Salad with Pine Nuts and Feta

Third Course

Boozy New York Steaks
Served with Garlic Mashed Potatoes

Fourth Course

Four Mountain Berry Crisp with Bourbon Whip Cream
OR Vanilla Bean Ice Cream

First Course

Crab Cakes over Mixed Spring Greens and Warm Dressing

Second Course

Fresh Herb Roasted Organic Free Range Chicken Breast served with Goat Cheese Potatoes Au Gratin and Organic Honey Ginger Carrots

Third Course

Panna Cotta with Raspberries and Pistachios

First Course

Warm Deglet Noor Dates wrapped in Pancetta and
stuffed with Fresh Mint and Manchego Cheese

Second Course

Avocado Salad
With Nicoise Olives, Chickpeas, Italian Parsley,
Blue Corn Chips, in a Champagne Vinaigrette

Third Course

Roasted Ham with Cumberland Sauce
Served with Shredded Brussel Sprouts with Shallots,
Applewood Smoked Bacon, and Kale
Roasted Sliced Fingerling Potatoes

Fourth Course

Fresh Organic Carrot Cake
Made with Organic Whole Wheat Flour
and Topped with Cream Cheese Frosting

First Course

Warm Deglet Noor Dates wrapped in Pancetta and stuffed with Fresh Mint and Manchego Cheese

Second Course

Avocado Salad
With Nicoise Olives, Chickpeas, Italian Parsley, Blue Corn Chips, in a Champagne Vinaigrette

Third Course

Roasted Ham with Cumberland Sauce, served with Shredded Brussel Sprouts with Shallots, Applewood Smoked Bacon, and Kale, Roasted Sliced Fingerling Potatoes

Fourth Course

Fresh Organic Carrot Cake
Made with Organic Whole Wheat Flour
and Topped with Cream Cheese Frosting

First Course

Brandy and Nut Baked Brie with Fresh Fruits
And Assortment of Crackers
Crab Cakes Sauced Over Mixed Spring Greens

Second Course

Choice of:
Fresh Herb Roasted Whole Turkey
Served with Chestnut Stuffing, Gravy,Fresh Cranberry Relish, and your choice of two of your favorite Fresh Vegetable Dishes

—Or—

Whole Roasted Peppercorn Crusted Prime Rib
Served with Garlic Mashed Potatoes, Au Jus, Creamy Horseradish, and
Your choice of two of your favorite Fresh Vegetable Dishes

Third Course

Organic Pumpkin Pie with Whip Cream
And Fresh Brandy Apple Strudel with Cranberry Sauce