Ishii Farms Greens with Poached Pear, Maytag Blue Cheese and Spiced Pecans

ENTREE CHOICE:

Seared Salmon Roulade with Horseradish Chive Riata, Parsnip Puree and Red Wine Beluga Lentils

Filet Mignon with Hamakua Mushrooms and Béarnaise Sauce

Crispy Duck Leg Confit with Orange Gastrique and Yukon Gold Potato Parsnip Purée

Stewed Beluga Lentil, Goat Cheese and Pesto Crepe with Oven Dried Tomatoes (vegetarian)

Dessert: TBA Please note that items may change due to availability during the semester