FIRST COURSE:

Lemon Chicken Soup
(Prepared with fennel essence)
-or-
Michigan Farmer’s Salad
(Prepared with organic greens, red onion, strawberry, bleu cheese, toasted pecans and Champagne raspberry vinaigrette)
-or-
Seared Bay Scallop
(Presented over rosemary, garlic and olive oil griddle cake and served with roasted duo beet salad and lemon beurre blanc)

 
SECOND COURSE:

Duck Confit
(Slow-cooked duck leg, served with fried plantain, watercress, star anise broth and tart cherry coulis)
-or-
Braised Short Rib
(Served with pomme purée, glazed rutabaga, tempura asparagus and vanilla bean demi-glace)
-or-
Salmon Basquaise
(Pan-seared salmon, served with garlic-spinach risotto and Basquaise relish)
-or-
Yemista (Greek Stuffed Vegetables)
(Tomato, zucchini and eggplant, stuffed with rice, raisins, rosemary and
feta cheese)
-or-
Porcini-dusted Pork Tenderloin
(Served with truffle potatoes, glazed parsnip and carrots and finished with demi-glace)

THIRD COURSE:

Deconstructed Strawberry Shortcake
(Prepared with strawberry sorbet, génoise, Chantilly cream, crumble topping and toasted almonds)
-or-
Sticky Toffee Pudding
(Traditional English spice cake, served with warm toffee topping, crème anglaise and caramel glass)
-or-
Death by Chocolate
(Warm chocolate brownie covered in Sanders hot fudge, chocolate ice cream, peanut butter mousse and toasted marshmallow)