1st Course

CHOICE OF SOUP OR SALAD

Salad – Iowa Organic Farm Heirloom tomato salad with fresh goat cheese, basil oil, arugula and yellow tomato vinaigrette

OR

Chef’s Soup du Jour

2nd Course

CHOICE OF ENTRÉE

Sockeye Salmon with a Pernod cream sauce – baby potato and fresh peas

OR

Braised Duroc pork cheek with creamy sweetcorn polenta and red wine braising jus.

3rd Course

CHOICE OF DESSERT
Crème Brulee or Flourless Chocolate Torte