Dinner Only

First Course

New England Crab Cakes
with Roasted Tomato Aioli and Corn Relish

Moroccan Roasted Vegetable Tower
with Cous Cous and Apricot Curry Glaze

Course Two

Eggplant Risotto
with Pomodoro Sauce and Fresh Basil

Coconut Crusted Ahi Tuna
with Jasmine Rice Cake and Pickled Ginger and Cucumber Salad

10oz. Filet Mignon
with Red Wine Reduction, Roasted Garlic Mashed Potatoes and Broccoli Bok Choy Sauté

Course Three

Crème Brulee

Raspberry Sorbet
and Fresh Summer Berries