Chef Tom's Greek Wedge Salad
Wedge of Crisp Boston Bibb
Topped with Red & Yellow Teardrop
Tomatoes, Apple Smoked Bacon Lardons, Crumbled Peppered Feta, Calamata Olives and Fried Capers
Served with a Creamy Lemon Oregano Vinaigrette

West Texas Semi Boneless Quail Duet
Stuffed with Apricots and Cherries
Wild Turkey Glace

Apple Smoked Fingerling Potatoes Lyonnaise
With Chervil

Broccolini Bundles
With Baby Carrots

Prosecco Poached Peach Halves
With Toffee Mascarpone Cream and Mint