Salad

~ please choose one ~

caprese and baby greens
baby greens with fresh mozzarella, grape tomatoes and English cucumbers with balsamic vinaigrette

roasted red beets and chevre on baby greens
with candied walnuts and a honey dijon prosecco vinaigrette

spinach with shaved fennel, roasted cipollini onions and blood orange segments
with a blood orange champagne vinaigrette

Entrée

~ please choose two ~

new york strip loin carving station
slow roasted strip loin in a burgundy, rosemary and mushroom jus with creamy horseradish

salmon en croute
fresh cut salmon filet stuffed with a tri citrus scallop mousse wrapped with puff pastry, baked to golden brown and drizzled with a lemon chive beurre blanc

chicken roulade
stuffed with pesto ricotta cheese, roasted red peppers and spinach with a roasted red pepper cream sauce

chicken milanese
with a lemon caper beurre Blanc

braised short ribs
with a hazelnut gremolata and roasted root vegetables

spinach and roasted garlic ravioli
with wild mushroom marsala cream sauce

Accompaniments

gruyere and parmesan potatoes au gratin
herb wild rice pilaf
fresh garden vegetable medley with garlic and herbs
warm dinner rolls and butter

Dessert

Chefs Choice