AMUSE
Roasted Beet Tartlet
FIRST COURSE
Shrimp Ravioli with Sundried Tomato Cream Sauce, Toasted Almond, Horseradish, and Preserved Lemon
SECOND COURSE
Double Cut Lamb Chops with Butternut Squash and Saffron Rice, Olive, Apricot, Ras al Hanout, and Feta
THIRD COURSE
Vanilla Panna Cotta with Bitter Orange, Candied Sesame, Brown Butter, and Sea Salt
DESSERT
Kate Wiser Chocolate