Gather around the table with Chef Pete as he prepares a great menu through some twists and turns with things you might not expect to go together. But these ingredients all compliment each other to form new tastes and textures that work well in concert. Salad with Herbed Manchego Cheese, Lemon Vinaigrette, and a Madeira Reduction; Roasted Mahi-Mahi Wrapped in Prosciutto with Granny Smith Apples in a Cider and Brown Butter Sauce over a bed of Sautéed Swiss Chard; White Wine Risotto; Semi-freddo of Dark Ale with Peanut Brittle and a Caramel Sauce in Dark Chocolate Domes
