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Dinner Menu

HORS D’OEUVRES Baked brie and fig in house made puff pastry, served with grapes, fruit garnishes, crackers, and baguette Combination fruit with local and imported cheese platter, served with baguette & crackers DINNER House Bread Selection Spinach & Mixed Green salad with sliced toasted almonds, dried cranberries, apples, & honey/dijon vinaigrette (V, GF) Twiced baked potato casserole with bacon, sour cream, green onions and cheese (GF) Chicken Breast Roulade stuffed chicken breast with goat cheese, roasted butternut squash, caramelized onions, finished with basil pesto cream sauce Vegetable and Tofu Cilantro Ginger Coconut Risotto (VG, GF)
For all the days along the way
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