HORS D'OEUVRES

TOMATO BASIL BRUSCHETTA

SEA SCALLOPS WRAPPED IN BACON

COCONUT CHICKEN TENDER

MINI BEEF WELLINGTONS

FIRST COURSE

SPINACH SALAD

WITH STRAWBERRIES, PECANS

BALSAMIC VINAIGRETTE

PROTEIN ENTREES

TUSCAN CHICKEN

HERB TOMATO MOUSSE, CHEESE AND

TOPPED WITH A BALSAMIC DRIZZLE

FLAT IRON STEAK


HOUSE STEAK SAUCE

SERVED WITH

ITALIAN GREEN BEANS

PARMESAN RISOTTO

BAKED ROLLS AND WHIPPED HERB BUTTER

VEGETARIAN ENTREE

WILD MUSHROOM RAVIOLI

ARUGULA, PINE NUTS, BALSAMIC

KIDS MEAL 
CHICKEN TENDERS, FRENCH FRIES, AND FRUIT