Cocktail Reception

Skewered Fried Artichokes - tzatziki feta scallion dip
Trout Crostini - horseradish cream
Bruschetta - peppers & gorgonzola
Soup du Jour 
Pan Seared Scallops & Clams Linguini - baby spinach, tomato, Asiago, white wine garlic sauce
Traditional Chicken Francaise – roasted garlic potatoes, lemon-caper sauce
Mustard & Fennel Grilled Pork Tenderloin - sautéed cabbage, onion pierogi, smoked thyme jus
Filet Mignon - wild mushroom blend, bordelaise sauce, dauphinoise potatoes
Vegan Pad Thai - ribbon vegetables, cilantro, Thai chilies, roasted cashews, tempura tofu steak

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.