Meal selections will include:
Artichoke crusted salmon with champagne cream sauce
Grilled Petite Filet Mignon (6oz) with Port Wine Demi-Glace
Tuscan stack of vegetables served with fingerling potatoes on a bean ragu with balsamic glaze
All meals will be survived with:
Yukon mashed potatoes and Julienne Mixed Vegetable with Asparagus
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