Served with rustic breads and whipped thyme butter
Salad
Chef’s select seasonal green salad
Entrée
Select two entrées for the whole group
Pre-selections required
Rosemary Rubbed Bone-In Chicken Breast
Fresh handmade egg noodle pasta and beurre blanc
Pan Seared Beef Tenderloin
Paired with grilled asparagus, Mascarpone mashed potatoes, and Béarnaise sauce
Grilled Belgian Endives
Stuffed with a puree of roasted cauliflower and fresh tarragon
Served with a light tomato risotto, butter leek emulsion, and black truffle oil
Banana Leaf Wrapped Halibut
Served with mango butter, and coconut jasmine rice with pineapple salsa
Honey Soy Salmon
Served with a roasted cherry tomato salsa, butter,
sea salted bok choy, and garlic fried wild rice
