-1st course-

Baby green salad with candied pecans, gorgonzola, and raspberry vinaigrette

Sauteed calamari with sudried tomatoes, Sicilian olives, and boquerones

Green gazpacho of cucumber and tomatillo with sweet corn cream

-2nd course-

Bacon wrapped trout with fingerling potato salad, grilled asparagus, and stone ground mustard

Pino Rogano’s mild Italian sausage with paparadelle, hedgehog mushrooms, english peas, and their vines

Baby artichoke and corona bean gratin with tomato confit, saffron romesco, and pinenut bread crumbs

-3rd course-

½ baked chocolate cake with toasted coconut-white chocolate cream

Buttermilk upside down cake with berries, and fennel crème anglaise

Seasonal sorbet