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)