FIRST COURSE:

Spring Michigan Asparagus
(Served with soft brie, spiced pecans and white balsamic reduction)
-or-
Cumin Coriander-scented Roast Carrot Salad
(Prepared with avocado, oranges and cilantro vinaigrette)
-or-
Duck Confit Vegetable Spring Roll
(Served with apricot cashew dipping sauce)
-or-
Endive and Snap Pea Salad
(Served with Trevisio and Parmesan vinaigrette)

SECOND COURSE:

Salt & Pepper-crusted Prime Rib of Beef
(Served with garlic Yukon Gold potatoes, Merlot jus and spicy
horseradish sauce)
-or-
Pan-seared Atlantic Salmon
(Prepared with almond crust, pearl couscous and citrus leek cream)
-or-
Maple Leaf Farms Duck Breast
(Served with ginger rhubarb reduction and goat cheese gratin)
-or-
Butter-poached Lobster Tail and Claw
(Served with truffle mashed potato and lobster drizzle)
-or-
Asparagus and Quinoa Linguini
(Served with toasted pine nuts and spring herb oil)

THIRD COURSE:

Pineapple Carrot Cake
(Served with ginger-vanilla cream cheese frosting)
-or-
Lemony Strawberry-Rhubarb Cobbler
(Served with agave mint sorbet)
-or-
Nutella Espresso Cheesecake
(Served with salted caramel glaze)