First Course:

Crispy Fried Gnocchi
(with Marinara)

Scallop Ceviche
(with Shallots, Fresno Chiles, and Cilantro Oil)

Second Course:

Chorizo, Potato, and Kale Soup

Kale and Radicchio Salad
(with Butternut Squash, Pomegranates, Toasted Pecans, and Carrot Ginger Dressing)

THIRD Course:

Filet
(with Red Wine Demi-Glacé, Whipped Potatoes, and Seasonal Vegetables)

Lobster Manicotti
(with Blush Sauce and Fried Basil)

Mushroom Lasagna
(Topped with Béchamel and Seasonal Vegetables)

fourth Course:

Mini Cannolis
(with Chocolate Chips or Pistachio)

Sweet Potato Pudding
(with Crumbled Biscotti and Fresh Cinnamon Whipped Cream)

Beverages

Sangria
(Non-alcoholic)

Soft Drinks
(Coke Products)

Guests are welcome to bring their own beer or wine, as alcohol is not provided.