First Course
• “Ozark Mountain Sushi” Beef Carpaccio rolled with Garlic Whipped Potatoes and Poached Asparagus, topped with a Quail Egg and Sauce Béarnaise (Winner: Best Appetizer, NWA Top Chefs 2009)
• Dill Crème Fraiche Wrapped in Scottish Smoked Salmon topped with Caviar served on Blini with a Lemon Caper Dressing
• Crispy Seared Airline Quail Breast with an Apricot Glaze served over Butternut Squash-Mascarpone Risotto

Second Course
• Baby Leaf Spinach tossed in White Balsamic-Poppy Seed Vinaigrette, with fresh Strawberries, Mandarin Oranges, Toasted Walnuts and Goat Cheese
• Mixed Greens in Red Wine Vinaigrette with Julienne Carrot, Fried Shallots, Melted Tomato and Shaved Cabra Al Vino

Third Course
• Blueberry Sorbet

Fourth Course
• “Classic Beef Wellington” Seared Filet of Beef lightly basted with Colman’s Mustard, Wrapped in thinly sliced Prosciutto and Truffled Duxelles in a Delicate Puff Pastry served with Bacon Seared Brussels Sprouts, Roasted Fingerling Potatoes, and a Pink Peppercorn Demi Glace
• Crispy seared Duck Breast over Basmati Rice topped with a Goan Vindaloo Curry Sauce, served with Sautéed Baby Spinach and Toasted Almonds, Grilled Garlic-Cilantro Nann, and Spiced Mango Coulis. (Winner: Best Entrée, NWA Top Chefs 2009)
• Two French Cut Petite Lamb Chops, Grilled and Served over a Rich Wild Mushroom Risotto with Sea Salt Grilled Asparagus and a Roasted Garlic-Mint Sauce

Fifth Course
• Rich Dark Chocolate and Raspberry Bread Pudding Drizzled with Raspberry Coulis and Crème Anglaise, served with Chambord Gelato and Fresh Raspberries
• Traditional Fresh Vanilla Bean Crème Brulee served with a Chocolate Covered Strawberry
• “Strawberry Heaven” Tiramisu Layered with Strawberry infused Mascarpone Cream and Lady Fingers, with Fresh Sliced Strawberries, and Strawberry Coulis served with a Chocolate Covered Strawberry

Starts 2010-01-20 Expires 2010-02-15