THREE COURSE DINNER INCLUDES:

Freshly Baked Rolls & Sweet Cream Butter

Coffee & Hot Tea Service

STARTER

Strawberry & Spinach Salad shaved onion, goat cheese, champagne vinaigrette (VT) 

ENTRÉES

Pan Seared Salmon marble potatoes, olives, tomato, caper beurre blanc (GF)

Barrel Cut New York Steak fingerling potatoes, cherry tomatoes, spinach, caramelized onions, chimichurri (GF/DF)

VEGETARIAN/VEGAN ENTREES

Stuffed Portobello Mushroom mascarpone, spinach, preserved tomato coulis, micro basil, balsamic, roasted vegetables (VT, GF)

*Meats are prepared at a medium temperature for all events. Various cook temperature requests cannot be accommodated with the exception of unique health concerns.