A new twist on some favorites to learn a different story on how to prepare and enjoy them. We will start with the flounder, enjoy some steak and finish off with tangy buttermilk. All courses will be paired with wine. Spinach stuffed Roulade of Flounder with Fresh Tomato Sauce; Lemon Chive Asparagus Salad; Herb Marinated Flank Steak, Warm Shallot Vinaigrette, Creamed Caramelized Corn and Poblanos; Buttermilk Ice Cream over Strawberry, Rhubarb Galette
