MENU
SALAD
Butter leaf lettuce with red and yellow peppers, red onion,
green apples, dried cherries and roasted almond
Tossed with a pomegranate vinaigrette
Assorted rolls and compound butter
CHOICE OF ENTRÉES
Pepper and herb-rubbed roast beef tenderloin with sage jus
Served with roasted garlic and rosemary mashed potatoes and
broccoli and carrots
Spinach, pancetta and asiago stuffed chicken breast
with a tomato pepper coulis
Served with an herbed wild rice pilaf and broccoli and carrots
ALTERNATE ENTRÉE
Quinoa and vegetable-stuffed Portobello mushroom
Served over herbed wild rice pilaf with broccoli and carrots
DESSERT SELECTIONS
Lemon mousse served with a chocolate wafer
Decaf and regular coffee upon request
BEVERAGE
Sparkling Lemonade