F I R S T C O U R S E
Baby arugula salad, candied pecans, pickled red onion, cranberries and goat cheese, served with a strawberry dijon vinaigrette
E N T R E E
Pan roasted Chilean sea bass
Blistered tomato, preserved lemon compote served with herb risotto and roasted asparagus
O R
Red wine braised short rib
Braising jus served with Yukon gold garlic potations and trilogy wild mushrooms
*Vegetarian option - plant based steak with mash potatoes and grilled asparagus
D E S S E R T
Wedding cake – vanilla w/ raspberry or guava w/ cream cheese