Entree Selections:
Hors d’oeuvres
Assorted international cheeses and spreads.
Appetizer
Seafood vol-a-vent
Salad
Seasonal greens with a citrus vinagrette.
Intermezzo
Lemon-thyme sorbet.
Entrees
(Select One)
Classic steak au poivre, topped with a peppercorn crust, served with fingerling potatoes, and seasoned haricot verde.
OR
Stuffed chicken provencal, served with a white wine demi-glace, served with with fingerling potatoes, and seasoned haricot verde.
Dessert
Chocolate tort with espresso whipped cream.
$350 per person
For more information contact Pat Morton.