First Course Funghi trifolati:  sautéed mushroom with crispy polenta cake, melted cheese and mixed herbs Smoked Farmers’ cheese with hot pepper jelly, Hickory Grove with honey, Asiago with banana butter Seared beef tenderloin carpaccio with lemon basil aioli, fried onions, arugula, olive oil and parmesan Summer Winter salad:  lettuces with cornbread, maple bacon, pickled green tomatoes, watermelon radishes, and boiled egg in jalapeno cream dressing Second Course Pappardelle nero with grilled swordfish, bacon, sungold tomatoes, mint, basil, arugula and breadcrumbs in tomato butter Sweet potato ravioli in honey butter with fried goat cheese, truffle oil aioli, and collards Pan seared beef ribeye with tajarin hashbrowns, horseradish cream, fried duck egg, arugula and parmesan Garganelli pasta with “pinched” pork sausage, peppers, mixed tomatoes, basil, crumbled ricotta, breadcrumbs and tomato butter Spinach pasta lasagnette with braised chicken, besciamella, carrots, radishes, pea shoots Fried rabbit with sweet potato crespelle, wilted spinach, truffle aioli, honey Third Course Warm potted chocolate with crushed hazelnut biscotti and soft whipped cream Pappa Norman’s Royal Crown Cola Float with vanilla-cobbler ice cream and peaches Tart cherry-rhubarb cobbler with granola crumb and white chocolate ice cream