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First Course

Chicken Ravioli
or
Beef Carpaccio

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Second Course

Arugula Fennel Salad
(as featured in TASTE Magazine)

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Third Course

Meyer Natural Angus New York Steak
or
Risotto Neri with Diver Scallops

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Fourth Course

Dessert Trio — Tiramisu, Crostata Bianca, Mango Sorbet