Zucchini Saltimbocca with Red and Yellow Gazpacho Sauce and Fried Sage

ENTREE CHOICE:

Pine Nut Crusted Fish with Tomato, Caper and Basil Butter

Pancetta Wrapped Pork Tenderloin with Sous Vide granny Smith Apples and Pan Fried Gnocchi

Haleakala Ranch Lamb Cannelloni with Spinach and Pine Nuts. Served with Blue Cheese Cream and Tomato Sauce

Wild Mushroom Risotto with Oven Dried Tomato and Shaved Parmesan (vegetarian)

Dessert: TBA

*Please note that menus and ingredients may change due to availability during the semester.