Fresh Greens with Orange Segments and Citrus Vinaigrette
Candied walnuts, fennel, feta, julienned apple

Roasted Tenderloin of Beef Garnished with Dungeness Crab
Credenza soft polenta, caramelized shallot, trio of petite vegetables

Vanilla Grand Marnier Brulee
With fresh berries and a golden chocolate lance

Vegetarian Cavatappi Mushroom Stroganoff
Strauss creme fraiche, truffle, sweet onions, wild mushrooms

Please provide any dietary accommodations required at time of registration.