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.