Seared Jumbo ‘’Roe-Off’’ Scallops

melted fontina cheese, balsamic reduction

fresh wild mushroom and white wine vegetable broth – beurre blanc

on chili cracker ring and sundried tomato remoulade

fork mashed potato aioli with oregano and red wine reduction

green fresh broccoli florets and rockford cheese

grated parmesan cheese with sweet tomato and soured onion compote top with speck ham