Cocktail Reception

Soup du Jour 
Shrimp Red Curry - Andouille sausage, coconut brown rice, bamboo shoots, water chestnuts, peppers, scallion
Pan Seared Chicken Breast – wilted spinach, roasted tomato, smoked gouda, fresh herb orzo, white wine sauce
Mustard & Fennel Grilled Pork Tenderloin - sautéed cabbage, onion pierogi, smoked thyme jus
Filet Mignon - wild mushroom blend, bordelaise sauce, dauphinoise potatoes
Vegetable Pad Thai - ribbon vegetables, cilantro, Thai chilies, roasted cashews, tempura tofu steak

Executive Chef – Ron Canady

100% Wind-Powered

 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.