Once again, we had the pleasure of hosting Chef Christine Nunn; this time for the first event of the new year. Aside from the menu being fantastic, Chef Nunn had a very hands on approach to each of the courses.

1st course: Salt roasted pear with candied pecan roquefort mache salad, port wine vinaigrette
2nd course: Parisienne gnocchi, wild mushroom with sherry cream, buttermilk ricotta
3rd course: Venison pot roast, root vegetable gingersnap puree over spaghetti squash

Classic provencal lemon tart