$78/Guest

Reservations Required: 479-981-3123

Friday, March 25th 7:00 p.m.

Saturday, March 26th 7:00 p.m.

Sunday, March 27th 7:00 p.m.

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First Course

Duck Rillete / Pea Puree / Toast Point

Flash Fried Carrots

Second Course

Green Beans / Egg / Roasted Red Bell Pepper

Herbs de Provence Vinaigrette

Third Course

Bordeaux Cherry Sorbet

Fourth Course

5 oz. Garlic & Rosemary Bone In Lamb Chop

Hericot White Beans / Bacon Snow / Veal Stock Reduction

Fifth Course

Strawberry Tiramisu with Toasted Pistachio