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THE MENU

First Course

Poached Pear Salad with Candied Pecans and Goat Cheese, served with a White Balsamic Vinaigrette

Entrées

Beef Tenderloin served with a Port Wine Demi Glaze

Grilled Salmon served with a Lemon Beurre Blanc

Chicken Roulade filled with Cornbread Stuffing, Apples, and Mushrooms, served with a Cider Rosemary Cream Sauce

Gluten Free Pasta Primavera served with a Creamy Basil Pesto Sauce

*Protein Entrées are served with Garlic Infused Whipped Mashed Potatoes and Roasted Green Beans

Registry