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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