Bistro Menu: September 20th

1st Course:
BOURBON GLAZED PORK BELLY
or
ROASTED VEGETABLE CREPE

2nd Course:
CARROT SALAD WITH LEMON DIJON VINIAGRETTE
or
ROMAINE AND QUINOA SALAD
or
SOUP OF THE DAY

3rd Course:
GRILLED FLAT IRON, MUSHROOM DEMI GLACE
or
SEARED SALMON WITH TZATZIKI SAUCE
or
CHEESE RAVIOLI WITH PROSCUITTO AND PEA CREAM SAUCE

4th Course:
MANGO PEACH COBBLER
or
REESES PEANUT BUTTER CUP CAKE