Appetizer
Baked Stuffed Artichokes with a Red Pepper Aioli

Antipasto
Fried Calamari, Clams and Italian Sausages

1st Course
Potato Gnocchi in a Plum Tomato-White Wine Sauce with Fresh Herbs

2nd Course
Salad of Fresh Local Lettuces with a Caramelized Onion & Bacon Vinaigrette

3rd Course
Marinated and Grilled Pasture-Fed Lamb Chops with Lamb Jus
Served with Grilled Vegetables and Garlic Mashed Potatoes

Sorbet
Fresh Berry & Champagne Sorbet

Dessert
Blueberry Tart and Homemade Peach Ice Cream