First Course

ARUGULA SALAD

with goat cheese, bacon bits, and warm vinaigrette

First Course

ROASTED RED BELL PEPPER SOUP

with poblanos and creme fraiche

Third Course

choice of

8 OZ. FILET

topped with bleu cheese, asparagus, and potatoes au gratin

ROASTED STRIPED SEA BASS

with Romesco sauce, roasted vegetables, and grilled lemon

Fourth Course

Dessert

PANNA COTTA

Panna Coa with raspberry sauce and fresh raspberries