Warm truffle goat cheese and herb crostini; Garlic steak bites with cabernet demi-glace, served with brown butter; Warm chocolate ganache cake

Caprese salad with heirloom tomato, fresh mozzarella and basil; Pesto chicken ciabatta with provolone cheese, tomatoes, and basil pesto; Tiramisu with marscarpone and fresh berries

Heirloom tomato and goat cheese tart; Grilled salmon nicoise salad with avocado, cage-free egg, new potatoes, dill green beans, and tomatoes in lemon vinaigrette; Vanilla bean creme brulee with seasonal berries

Artichoke and tomato crostini with toasted pine nuts (VG); Panko-crusted eggplant and balsamic tomato napoleon and broccoli rabe (VG); Warm apple cinnamon oat crisp (VG)