Please fill out and return your RSVP cards by April 22, 2017.

The menu choices include:

Beef: Beef Tenderloin with souffled potatoes, carrots and asparagus.

Chicken: Chicken Florentine with parmesan risotto and mixed vegetables.

Fish: Baked Halibut with a tomato and eggplant tapenade, mixed vegetables, and parmesan risotto.