First Course

Billy: “Ravioli” with Crab
Avocado slice topped with fresh crab meat dressed with chives and lime juice with another avocado slice on top to shape “ravioli” then drizzled with almond oil.
Greg: Citrus shrimp
Steve: "Snakebite" seared scallops
Seared scallops on a bed of baby greens and cilantro dressed with fresh lime juice and chipolte pepper. The dish is garnished with a snakebite: lime slice, kosher salt, and a shot of Añejo Curevo 1800.

Main Course

Billy: Pepper Crusted New York Sirloin With Red Wine and Shallot Sauce accompanied by Rosemary Mashed Potatoes and Roasted Red Peppers
Greg: Lamb medallions with mashed potatoes
Steve: Bourbon barbeque chicken with spicy shoestring yams
Fresh young dark meat chicken braised in a barbeque sauce featuring Woodford Reserve bourbon.

Dessert

Billy: Panna Cotta with Chambord Sauce, Garnished with Raspberries and Blueberries
Italian style custard made tangy and light by buttermilk, berries lightly poached in a simple syrup, sauce a reduction of Chambord  Liqueur and fresh Raspberries.
Greg: Poached pear with ice cream and sauces
Steve: Crepes stuffed with caramelized Gala apples, dried currants, and almonds and topped with fresh Grand Marnier whipped cream.