Plated Dinner Bronze 1

1st course

Tuscan Caesar salad:  Baby romaine, crisp local pancetta, fox hill Asiago,
white balsamic Caesar dressing, and truffle scented croutons
Roasted red pepper soup accented with Pernod and crème fraiche

2nd course

Yukon gold crusted local pork tenderloin, sausage croquettes,
Cortland apple reduction and market vegetables
Pan seared grain fed chicken stuffed with sundried tomato and fontina,
served with fried halloom and market vegetables

3rd course

Brown sugar meringue nest with lemon curd and fresh seasonal berries
Fresh berries with crème anglaise

Dark roast coffee and tea service

Unni’s Famous Florentines