FIRST COURSE STARTER

​

Romaine & Kale Caesar Salad
Garlic Croutons & Creamy Dressing

 

FOR THE TABLES

 

Brick Oven Artisanal Breads & Herb Butter

 

PLATED SIT DOWN DINNER

 

Pan Seared Flank Steak
Rosemary Potatoes
Creamed Spinach

​

Dijon Mustard Glazed Salmon
French Lentils, Cabbage
Yukon Gold Potatoes

​

Stuffed Pasta Rolls
Spinach, Wild Mushrooms,
Ricotta Cheese & Tomatoes