Cocktail Reception

Potato Canapé - roasted red peppers, Asiago
Pork Tenderloin Kabob
Salmon Pinwheels 
Soup du Jour 
Sautéed Shrimp & Scallops - braised fennel, parmesan whipped potatoes, Truffle-Maderia sauce
Free Range Chicken Mousseline Roulade – local ham, spinach, sunchoke pave, calvados sauce
Roasted Pork Tenderloin - house made pork & pear raviolis, root vegetables, smokey pork consommé 
Filet Mignon - wild mushroom blend, bordelaise sauce, dauphinoise potatoes
Roasted Pumpkin & Butternut Squash Vegan Couscous - wilted greens, parsnip puree, asparagus

Executive Chef – Ron Canady

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 Every effort is made to purchase from local, organic, sustainable-practicing businesses

Consuming raw or uncooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.