First:

Tomato Tart, Confit White Beans and Leeks, Plum Balsamic Reduction

Second:

Baby Kale, Dried Cherries, Toasted Pine Nuts, Whipped Goat Cheese, Sliced Pears, Sherry Vinaigrette

Third:

Beef Ribeye Filet Au Poivre with Duchess Potatoes, Charred Broccolini with Garlic and Lemon

or

Herb Roasted Cornish Game Hen with Tarragon Cream Sauce, Sun Dried Tomato Oil, Duchess Potatoes, Charred Broccolini with Garlic and Lemon

or

Creole Okra and Tomato Ragu, Duchess Potatoes, Charred Broccolini with Garlic and Lemon

Fourth:

Sticky Carrot Bundt Cake, Brown Butter Caramel, Maple Mascarpone Cream, Hazelnut Dukkah