Tuscan Ora King Salmon

First Course
Sous Vide Pork Belly

Sous vide pork belly roasted and set on a tri-colored couscous, finished with a drizzle of red wine reduction.

Second Course
Pear and Pomegranate Salad

Juicy sliced pears, pomegranate arils, toasted pecans, and Amish Bleu Gorgonzola tossed in a citrus orange poppyseed vinaigrette and served on a bed of fresh baby spinach.

Third Course
Tuscan Ora King Salmon

Roasted Tuscan Ora King Salmon set on a parsnip puree and topped with a spinach and sun-dried tomato cream sauce.

Fourth Course
Pear and Almond Cream Tart

Bosc pears and slivered almonds baked in a buttery tart shell, topped with merengue and Cointreau macerated raspberries.