Aberdeen Heights and Executive Chef Erik Wright

Entrée: Seared Sea Scallops with Carrot Puree; Dessert: Mini Carrot Cakes

Friendship Village – Chefs Jim and Joe

Entrée: Garlic rubbed Beef Tenderloin on a crisp crostini with tomato and olive tapenade, balsamic glaze and shaved parmesan cheese; Dessert: Gooey Butter Cake spiked with fresh blueberrries, lemon and lavender essence then garnished with candied almonds and crystallized lemon twist.

Laclede Groves and Chefs Thomas Zuber & Guysell Dixon

Entrée: Veal Roulade with Sundried Tomato and Goat Cheese Butter; Dessert: Caramel Apple Cheesecake Parfait

Mason Pointe and Chef Christian Gullet

Entrée: Sweet Chili Braised Beef Short Ribs with Jalapeno Corn Cake, Vidalia Onion and Pancetta Compote; Dessert: Strawberry Mousse, Sable Cookie, Macerated Strawberries and Cinnamon Spices Sweet Cream

Meramec Bluffs and Chef Chris Morgan

Entrée: Braised Short Ribs with Sweet Pea Whipped Potato, Fried Shallots, and Pinot Noir Wine Reduction; Dessert:  White Chocolate and Dark Cherry Parfait with Candied Almonds