Second Course

Scallop Pork Belly

Rosemary Butternut Squash, Brussel Sprout Leaves, Brown Butter Caper Sauce
Suppe Og Salat

Rich Fashioned Tomato Soup*

Basil, Creme Fraiche

Boston Bibb Lettuce*

Crumbled Goat Cheese, Heirloom Tomato, Candied Pecans, Oregano Vinaigrette
Small/Large Plates

Onion Seed Shrimp Kabob

Green Papaya, Raita

Grilled Miso Ahi Tuna

Lemon Grass Jasmine Rice, Grilled Bok Choy, Green Onions, Soy Ginger Vinaigrette, Taro Chips

Coffee Crusted New York Steak

Roasted Fingerling Potatoes, Braised Swiss Chard, Port Wine Demi

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