• Charcuterie Board with assorted Vinegars and Olive Oils Cream of Asparagus Soup drizzled with Fern Leaf Dill Olive Oil • Tossed Salad: Create your own Vinegar & Oil combo Peach BBQ Pulled Pork, served on toasted baguettes using our aged Peach Balsamic Sauteed Turkey Breast with a Spicy Cranberry Relish. Made with our Tangerine Dark Balsamic. Brussel Sprouts with Mushroom & Sage Olive oil & Yukon Golds. Banana Split made with chocolate marshmallow ice cream for dessert!