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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