Entrée choices:
Seared Filet Mignon with Cabernet and Wild Mushroom Demi Glaze
Stuffed Atlantic Haddock with Bay Scallop, Shrimp and Crab,
Topped with Lemon Butter
Stuffed Chicken Breast with Mushroom, Spinach and Boursin Cheese
Duo of Duck – Breast and Leg Confit, Grand Marnier Gastrique and Porcini Dust
Vegetarian: Grilled Zucchini and Vegetable Quinoa Roulade,
Fresh Tomato Concasse
*For any other requests (vegan, gluten-free, allergies), email me at meaghan.s.casey@gmail.com