Menu
Hors d’oeuvres:
Vegetable Spring Rolls (v)
Gouda Tarts
Sweet and Sour Meatballs
Salad:
Springwood Garden Salad- Romaine lettuce and spring mix with fresh strawberries, dried cranberries, feta with balsamic and basil dressing
Entree:
Dijon-Crusted Beef Tenderloin- Dijon and herb crusted beef tenderloin with a bordelaise sauce
Maryland Crabcakes- Lightly seasoned, sautéed crab cakes served with remoulade and red pepper sauce
Sides:
Roasted Red Potatoes (v)
Asparagus (v)
For all the days along the way