Winter Menu

Canapes

Beet Cured Salmon with Citrus Creme Fraiche and chive blossoms

Bacon-Wrapped Dates with Blue Cheese and Balsamic Reduction

Dinner

Citrus, Fennel and Red Endive Salad with Fresh Mint and Shaved Parmesan

Tuscan Kale and White Bean Soup with Tomato and Basil

Sous Vide and Pan-roasted Local Pork Chops with Mushroom Ragout and Creamy Parmesan

Polenta -

Blood Orange and Olive Oil Cake with Citrus Glaze and Fresh Citrus Salad