Crab and Housemade Asiago Gratin
(Creamy, zesty dip accompanied by crackers)
-or-
Vegetarian Portobello Mushroom Soup

SECOND COURSE:

Seafood Dinner Chowder
(Scallop, salmon, squid and mussels with Yukon Golds in tomato broth, spiked with herbs just snipped from our greenhouse)
-or-
Deeetroit Prime
(Roasted beef with horseradish mayonnaise and au jus over mashed potatoes)
-or-
Vegetarian Wild Mushroom Ravioli
(Mixed wild mushrooms in tender pasta in porcini, shiitake and portobello marsala sauce)
-or-
Pistachio Encrusted Lamb
(A trio of marjoram scented, pistachio encrusted lamb chops with apricot and herb couscous)

THIRD COURSE:

Carlotta Chocolatta Ice Cream Cheesecake
(Double chocolate cheesecake wrapped in coffee ice cream, coated with bittersweet hot fudge & sprinkled with ground espresso)
-or-
Raspberry Tiramisù
(“Pick me up” in Italian. Espresso laced lady fingers layered w/mascarpone, grated chocolate, raspberry & espresso, dusted in cocoa)
-or-
Grand Marnier Blueberry Bread & Butter Pudding
(Fresh blueberries baked in a liqueur spiked custard served warm, topped with cream sauce & whole berries)