Wine Dinner Reception

Salad Course
Golden beet carpaccio with mixed greens, warm goat cheese, and chive oil

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First course
Sweet pea and mint risotto, with morels in a lemon thyme jus

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EntrÉe
Seared duck breast with bourbon molasses glaze, pommes fond,
orange scented spring carrots, and whole grain mustard jus

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Dessert
Honey polenta cake, lemon curd and lavender cream