Starter

Sonoma Valley Salad

A spring mesclun mix of seven tender baby greens, tossed with feta cheese, sun-dried cherries, and roasted cashews with a balsamic vinaigrette

Entree Options

Pomodoro Pollo

A traditional Italian entree of grilled twin breasts of chicken, topped with sun-dried tomatoes, chevre and spinach; served with a buttery white wine sauce

Medallions of Carved Beef Tenderloins

8 oz of carved beef tenderloins roasted to perfection topped with a red wine & juniper berry sauce

Vegetable Lasagna Rolls

Spinach and fresh garden vegetables layered with a blend of ricotta and mozzarella cheeses, presented in twin pasta roulades

Sides

Red Bliss Garlic Mashed Potatoes

Red potatoes lightly mashed and tossed with buttery garlic and cream

Garden Vegetables

A sauté of colorful yellow squash, carrots, red peppers, and broccoli