Hot Tuna

~Amuse Bouche~

Chef’s Choice

Starter

Field Greens topped with capriole goat cheese & red onion dressed with an apple, & lemon-vanilla bean vinaigrette

~ or~

Soup of the Day

Main Course

Seared Diver Scallops with
curried corn-vanilla cream & chili oil

~ or~

Grilled Indiana Pork Tenderloin with
Spring mill farms organic corn grits, Indiana “Mole”, and sweet corn salsa

~Intermezzo of Sorbet~

Dessert

Sweet Corn-Milk Panna Cotta
Vanilla tulip & wild berry coulis

~ or~

Triple layered dark & milk chocolate cake with a decadent
ganache frosting served along side fresh seasonal berries 

Executive Chef Anthony Armstrong

Sous Chef Alex Spicer