Stuffed flank steak pinwheel with spinach, artichoke, lemon zest, provolone, and an apple bourbon sauce. Served with rosemary roasted new potatoes with rosemary salt and garlic. Cheesy corn fritter, cilantro, jalapeno, green onion, and lime. A wedge salad of crisp iceberg, roasted grape tomato, pickled onion, bacon bits blue, cheese crumbles, and buttermilk dill dressing. For dessert, a sweet potato pie with toasted marshmallow topping.