FIRST COURSE:

Spring Michigan Asparagus
(Prepared with soft Brie, frisée and spiced pecans and white
balsamic reduction)
-or-
Peruvian-style Shrimp Cocktail
(Served with Ají Amarillo sauce and fresh cilantro)
-or-
Baby Spinach and Spring Pea Salad
(Prepared with bacon, cashews and scallions and served with creamy buttermilk dressing)


SECOND COURSE:

Salt & Pepper-crusted Prime Rib of Beef
(Served with roasted balsamic onions, garlic Yukon Gold potatoes, Merlot pan gravy and spicy horseradish sauce)
-or-
Pan-seared Nova Salmon
(Served with corn & coconut curry and grilled cherry tomato chutney)
-or-
Butter-poached Lobster Tail and Claw
(Served with leek ragoût and potato galette)
-or-
English Pea & Ricotta Ravioli
(Prepared with Parmesan broth and truffle oil)

THIRD COURSE:

Five-spiced Pineapple Carrot Cake
(Prepared with ginger-vanilla cream cheese frosting and candied ginger)
-or-
Salted Caramel and Butter Bar
(Prepared with golden raisin and rum ice cream and citrus caramel)
-or-
Dark Chocolate Whoopie Pies
(Prepared with whipped caramel filling, toasted walnut and white pepper brittle and served with raspberry molasses)