Cocktail Reception

Soup du Jour 
Seared Sea Scallops - lemon garlic capellini, wilted spinach, tomato, scallions, white wine cream sauce
Roasted Half Chicken  – bone out chicken,pureed sunchokes, vegetables, white & black truffle butter, herbed red potatoes
Braised Lamb Shank - garlic & herb lamb, tomato, carrots, mint mashed potatoes, natural lamb jus
Grilled Pork Tenderloin - roasted sweet potatoes & brussel sprouts, apple cider pork sauce, seasonal vegetables
Filet Mignon - wild mushroom blend, bordelaise sauce, dauphinoise potatoes
Root Vegetable Pierogies - vegetable demi glace, stir fried quinoa with lima beans,  cabbage & apple

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.