Four Course Dining

First Course

 

Roasted Eggplant & Mushroom Bruschetta
fresh tomato, gorgonzola cheese and basil on herbed focaccia                       

Stuffed Baked Mussels
Parmigiano-Reggiano, bread crumbs, garlic-herb butter

Fried winter Squash Ravioli with Sage

Second Course
Choose one for your group

 

Apple, Walnut and Gorgonzola Salad          
baby greens, honey-dijon dressing

Baby Hearts of Romaine Caesar Salad
Shaved Parmigiano-Reggiano, garlic croutons

Entrée Selection
Choose four for your group
Other menu entrées available.		 Jumbo Alaskan Scallops with a Ragoût of
Fresh Artichoke Hearts, Mushrooms
and Hand Rolled Gnocchi.

Pan Roasted Alaskan Halibut
with Shellfish Bordelaise
mashed potatoes and sautéed spinach                       

Roasted Organic Chicken Breast
with Forest Mushrooms
mashed potatoes and vegetables                                               

Broiled Lamb Tenderloin
dijon-benedictine marinade, pomegranate-wine syrup
roasted Yukon Gold potatoes and vegetables                                                            

Grill-Roasted Angus Top Sirloin Roast
Horseradish Bordelaise, mashed potatoes and vegetables
Roasted Yukon Gold potatoes, glazed carrots                                   

Roasted Eggplant & Fresh Spinach Parmigiana
Grilled Eggplant & Fresh Spinach, Roasted Garlic Marinara,
Fontina Cheese. Served with linguini. (Vegetarian)
Dessert Sampler
See dessert list for other options		 Almond Anise Biscotti, Grand Marnier Chocolate Truffles,
Chocolate Chip and Caramel Filled Wedding Cookies
Chocolate Caramel Walnut Tart, Strawberries

Served with Coffee, Tea or Fountain Beverage