Must selection one menu item from each section.

Entrees include chef’s choice of potato and vegetable Includes an assortment of fresh breads with sundried tomato and parsley piped butter and balsamic oil and vinegar.

3 Course Dinner
Appetizers

Roasted Butternut Squash Soup

Seafood Chowder

Cream of Zucchini Soup

Pan Seared Scallops With a balsamic strawberry chutney and garden greens

Strawberry Spinach Salad
Fresh spinach leaves served with julienne of peppers, roasted almonds and feta cheese, mandarin oranges and strawberries with your choice of dressing

Jumbo Shrimp Cocktail
Icelandic shrimp in a tangy orange dressing served with assorted fresh greens and cherry tomatoes

Hickory Smoked Winter Greens
A variety of sweet and bitter lettuce leaves topped with hickory smoked chicken and sundried tomato dressing

Caesar Salad
Crisp romaine leaves tossed with real bacon bits, homemade croutons and grated Romano cheese with Caesar dressing

Smoked Salmon
Rosettes of smoked salmon served with capers, red onion, horseradish and sour cream dip, with French baguettes and crisp lettuce

Cream of Curry Soup
A sweet blend of curry, carrots and apples in a rich tasting cream based volute & served piping hot