1.

Salad of Port Poached Pears with Pecan Crusted Texas Goat Cheese Mission Fig Vinaigrette

Mustard Glaze Veal with Wild Mushroom Risotto and Sautéed Zucchini



2.

Asian Salad with Seasonal Greens, Pickled Daikon and Carrots, Enoki Mushrooms, Cucumber, Lotus Root, Toasted Sesame Seeds and Tamari Ginger Vinaigrette

Citrus Roasted Halibut with Golden Beet and Orange Relish on Crab Brandade



3.

Vegetarian Option

Salad of Port Poached Pears with Pecan Crusted Texas Goat Cheese Mission Fig Vinaigrette

Olive Oil Roasted Spaghetti Squash with Basil Marinara and Grilled Portobello-Olive Ragout







Please let us know if you have any other dietary restrictions.