Entree Options
Rosemary Butter Seared Filet Mignon
over roasted garlic mashed potatoes served with riesling demi glace topped with frizzled shallots
Rosemary and Shallot Chicken
bone-in dry rubbed chicken breast over roasted garlic mashed potatoes with rosemary jus
Seafood Vol Au Vent
jumbo shrimp, scallops, Maine lobster, and crabmeat topped with a flaky puff pastry in a brandy cream sauce
Wild Mushroom Ravioli (V)
brandy cream sauce with braised leeks
Cocktail Hour
Cocktail hour will consist of passed hors d'oeuvres as well as a seasonal chef's table