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Starters
Lamb rillette*, date puree, fennel confit served with an allergen-free cracker
Roasted beet salad with a balsamic emulsion and frisee salad, topped with jalapeno oil

 Entrees
Wood-roasted chicken with mushrooms and natural jus
Grilled flank steak with roasted cipollini onion and balsamic reduction

Sides
Smoked brussel sprouts** served with bacon
Herb roasted fingerling potatoes and truffles

Dessert
Cupcakes from

*Lamb Rillette is tender lamb that has been slow-cooked
**These are not the brussel spouts you refused to eat as a child… all I can say is YUM!