FIRST COURSE: Soup & Salad
Choice 1: Roasted Butternut Squash & Shrimp Bisque
Choice 2: Sensation Salad
Romaine lettuce tossed with or tangy sensation dressing with kalamata olives and tomatoes

SECOND COURSE: Entrees
Choice 1: Scallops alla Caprese
Seared diver scallops, heirloom tomato salad, Chef Peter’s homegrown basil, with a blood orange vinaigrette
Choice 2: Short Ribs
48 hour braised Creekstone Farms Short Ribs, green pea risotto, gremolata, and natural jus
Choice 3: Pasta Barataria
House made fettuccine with jumbo Louisiana Gulf shrimp, artichoke bottoms, tomatoes, Chef Peter’s homegrown basil, and lemon cream

THIRD COURSE: Desserts
Choice 1: Ricotta Cheesecake
Homemade cheesecake made with ricotta cheese, raspberry sauce
Choice 2: Lemon Cardamom Pound Cake