Ut Prosim Dinner Program

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FIRST COURSE Harissa Carrot Tarte Tatin Textures of Peas, Aleppo Whipped Ricotta Green Garnish SECOND COURSE Beet Ravioli w/ Whipped Herb Chèvre Filling Carrot Puree, Pickled Cippolini Onions, Petite Greens,Herb Vinaigrette,Crostini, Marcona Almond Dukkah THIRD COURSE Filet & Scallops w/ Vegetable Bundle Sauce Au Poivre & Twice Baked Potato DESSERT Flourless Chocolate Torte Chocolate Ganache,Salted Carame, Caramel-Pecan Popcorn, Bruleed Bananas, Dulce de Leche Mousse Vanilla Bean Cheesecake Fresh Berries, Lemon Curd, Chantilly Cream, Berry Leather, Berry Coulis

WINE Jordan Chardonnay

Sonoma County, California Chateau le Pavillon de Boyrein Cabernet/Merlot Blend Bordeaux, France