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Saturday, April 2, 2016

 Dinner Menu

- first course -

Field Greens with Red Onion, Candied Pecans, Gorgonzola and Balsamic Vinaigrette


- Entree-


choice of

Caramelized Salmon with Ginger Butter Sauce


Pan Roasted Chicken Breast with Roasted Red Pepper Butter


12oz NY Strip Steak with Caramelized Onion Veal Reduction


Chef's selection of starch and vegetable


- dessert station -

Creme Brulee

Mini Pastries

Coffee, Decaf or Tea


$60pp inclusive


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