FIRST COURSE

PAN SEARED MAINE LOBSTER, ROASTED GARLIC FLAN, TOMATO COMPOTE

 SAFFRON AIOLI, MICRO BASIL

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ENTRÉE

ROSEMARY ROASTED RACK OF LAMB, YUKON GOLD POTATO PUREE

BOURBON GLAZED HEIRLOOM CARROTS, PEA PESTO, AND HERB JUS

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DESSERT

STRAWBERRY TRES LECHES, TOASTED ITALIAN MERINGUE, WALNUT CRUMBLE

 WHITE CHOCOLATE SAUCE