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Salad Course

Mixed Greens with Goat Cheese and Figs

Chocolate Balsamic Dressing

Assorted Warm Rolls and Butter

Duet Entree Course

4oz Grilled Filet Mignon with Port Wine Reduction, Caramelized Onions,

Paired with

4oz Boneless Breast of Chicken with Pesto Cream Sauce

Served with Garlic Mashed Potatoes

 Oven Roasted Brussels Sprouts

Vegetarian Entree

Herb Gnocchi with Sautéed Spinach, Brown Butter Cream Sauce

Sundried Tomatoes

Dessert Trio Course

Mini Fruit Tart

Chocolate Truffle  

French Macaroon