Reception Dinner Menu

First Course

Romaine and Spinach Salad - Fresh Hearts of Romaine, Baby Spinach Leaves, Gorgonzola Cheese, Marinated Grape Tomatoes, Toasted Walnuts, Dried Cherries, with an Orange-Basil Vinaigrette

Entrée

Herb Roasted Pork Loin - Herb Roasted Pork Loin with Roasted Apple-Cranberry Chutney, Dauphonoise Scalloped Potatoes, and Brussels Sprouts with Apples, Onion and Bacon

or

Plank Roasted Salmon - Cedar Plank Roasted Scottish Salmon with an Apricot Glaze, Dauphonoise Scalloped Potatoes, and Brussels Sprouts with Apples, Onions and Bacon