Lobster Bisque
(Served with cognac crème fraîche)
-or-
Beet Chip Crostini
(Served with Michigan apple, frisée, tarragon, and marmalade reduction)
-or-
Caprese-Caesar
(Prepared with baby romaine, anchovy baguette, four-cheese mix, balsamic caesar dressing and Roma tomatoes)
-or-
Thai Bang-Bang Shrimp
(Prepared with cellophane noodle, shiitake, sambal oelek, and lime gastrique)

SECOND COURSE:

Pork Roulade
(Prepared with mushroom, baby spinach and honey-garlic, and served with sliced Yukons and melba)
-or-
Duck Duo
(Confit leg and grilled breast, served with lemon curd, blueberry compote and thyme risotto)
-or-
Airline Chicken
(Served with sun-dried tomato cream, redskins and vegetable du jour)
-or-
Grilled Portobello Boat
(Served with bistro vegetables, garlic Brussels sprouts, aged Fontina and house tomato)

THIRD COURSE:

Red Velvet Cheesecake Napoleon
(Served with white strawberry and buttercream)
-or-
Chocolate Flourless Torte
(Served with ganache and dark chocolate strawberry)
-or-
Raspberry Crème Brûlée