First Course – choice of

Scallop Carpaccio with jalapeno, citrus, Yuzu vinaigrette

Hot Hama – Hamachi, Asian pears, Parmesan flake and shredded coconut with miso vinaigrette and habanero

Beef Cheek Ravioli with Little Neck clam ragout, root vegetable and arugula

Crab Cake with red pepper celery salad, Old Bay hollandaise

Second Course – choice of

Lobster Bisque of poached lobsters, sherry, crème fraiche

Beet Salad with Wateroak Farms goat cheese, pistachios, arugula, beet vinaigrette

Winter Green Salad – locally picked greens, dried cranberries, Shaft blue cheese smoked chestnut dressing

Third Course – choice of

Filet with spinach, chanterelle mushrooms, fingerling potato, foie gras and truffle demi

Glazed Richardson Farms Pork Belly with Asian pear and celery root puree, frisee, tatsoi salad pear vinaigrette

Hamachi with buttered soy broth, daikon, King Trumpet mushrooms, asparagus

Dewberry Farms Chicken with mushroom risotto, roasted heirloom carrots

Dessert

Dessert Sampler: Peanut butter mousse, gingerbread crème brulee and hazelnut bread pudding