Private in Home Dinner for Two

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Amuse Bouche:
Seared scallop with teriyaki sauce, minneola orange, chives

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First Course:
Heirloom tomato salad, mozzarella, arugula, basil, balsamic reduction, extra virgin olive oil

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Second Course:
Chicken roulade stuffed with prosciutto, provolone and basil leaves on a bed of sautéed spinach, roasted fingerling potatoes and topped with a wild mushroom sauce

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Third Course:
White cake cupcake with chocolate buttercream frosting

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