Appetizers

-Bruschetta with Tomato, Basil, Garlic, Sea Salt, Balsamic Reduction

-Ahi Tuna, Sesame Citrus Aioli, Furikake, Crispy Wonton

-Blackened Beef Tenderloin, Caramelized Onion, Olive Crostini

Salads

-Arugula Salad: Cucumbers, Corn, Chickpeas, Heirloom Cherry Tomatoes and Citrus Vinaigrette

-Mixed Field Greens Salad: Goat Cheese, Poached Pears, Toasted Walnuts, Fresh Raspberries and Raspberry Vinaigrette

Entrees

-6-Ounce Filet Mignon, Port Wine Demi-Glace, Garlic Whipped Potatoes or Wild Rice Pilaf and Seasonal Vegetables

-Airline Chicken Breast with Citrus Beurre Blanc, Garlic Whipped Potatoes or Wild Rice Pilaf and Seasonal Vegetables

-Quinoa Vegetable Bowl, Wild Rice Pilaf, Seasonal Vegetables