
FIRST COURSE:
Coach Caesar Salad
(Prepared with Parmigiano-Reggiano crisp, croutons and creamy anchovy garlic dressing)
-or-
Cheese Board
(Chef’s selection of artisanal cheeses)
-or-
Coach Shrimp Tasting
(Poached shrimp served with cocktail sauce)
SECOND COURSE:
Braised Short Ribs
(Prepared with Faygo root beer glaze, spring vegetables, fingerling potatoes)
-or-
Grilled Petite Filet
(Served with whipped potato, asparagus and red wine demi)
-or-
Seared Day Boat Diver Sea Scallops
(Served with sweet corn, spinach, fingerling potatoes, bacon lardoons and chive beurre monté)
-or-
Sweet Pea Risotto
(Served with pea tendrils, pine nuts and Parmesan foam)
THIRD COURSE:
Coach Hazelnut Torte
(Served with chocolate mousse)
-or-
House-made Bread Pudding
(Served with Faygo cream and golden raisins)