|
Chef's choice of passed hors d'oeuvres
Arugula Salad- with sweetened cranberries, feta cheese, grapes with raspberry vinaigrette
Choice of
Bone in Pork Chop - served on a blueberry glace and apple brandy cream
Flounder Francaise - egg & parmesan battered local flounder lightly fried with a white wine lemon butter sauce
Chicken Primavera - sauteed breast with seasonal vegetables and light parmesan cream served over bow-tie pasta
Assorted Dessert Table
|
