Bite: Fire roasted heirloom tomatoes with extra virgin olive oil, sea salt, and chiffonade of sweet basil atop gluten free bread
First Course: Belgian endive with meyer lemon caesar dressing (thinner version) and gluten free croutons
Second Course: Freshly made gluten free spaghetti, tossed in fresh marinara sauce with gluten free bread crumb breaded chicken, topped with fresh mozzarella and sprinkled with parmesan
Third Course: Chocolate ganache with fresh raspberry compote and mint
