Appetizer: Beet Salad, Winter Greens, Grapefruit Vinaigrette

Main: Flat Iron Steak, Chimichurri Sauce, Parsnip Puree, Roasted Butternut Squash

Seafood Option: Marinated Perch (Peppercorns, Orange Juice, Olive Oil), Parsley and Watercress Puree, Grilled Grilled Radicchio, Roasted Butternut Squash

Dessert: Baked Quince, Honey, Cinnamon, Lemon Sorbet
Other Infomation
Meal for 4 on 14 February 2018

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