Pick up your three course meal on Saturday, March 13, between 12-4 pm at The Four Seasons Valet station. All dinners must be ordered in advance. Dinner includes:
Starter
Beet root, carpaccio, kale, frisee, orange, walnut, feta citrus salad
House baked rolls and sweet butter
Entree
Beef medallions, wild mushroom sauce, balsamic glazed rainbow baby carrots, rosemary potato gratin
Dessert
Chocolate Cheesecake, apricot compote, vanilla cream
Bottle of red wine
Vegetarian, vegan, and gluten free options available upon request.