PEAR GORGONZOLA SALAD

ASSORTED BREAD, BUTTER, AND DIPPING OIL

BLACKENED SHRIMP WITH LEMON BUTTER

ABOVE SERVED OVER PARMESAN RISOTTO AND MATCHSTICK VEGETABLES

CARVED FILET MIGNON WITH NATURAL AU JUS

CHICKEN SALTIMBOCCA

ABOVE ENTREES SERVED WITH ROSEMARY/SHALLOT MASHED POTATOES AND MATCHSTICK VEGETABLES

STUFFED PORTABELLA MUSHROOMS

(VEGETARIAN OPTION)

ABOVE SERVED OVER PARMESAN RISOTTO