MENU
Salad:
Fresh seasonal field greens salad with carrots “en julienne”, sliced cucumbers, grape tomatoes, sour dough croutons and black olives with balsamic vinaigrette
Entree:
Chicken Noel: Stuffed breast of chicken with cranberry and sage dressing with apple brandy cream sauce accompanied with wild rice pilaf with pecans
Steamed broccoli spears with lemon
Fresh baked assorted dinner rolls with butter
Dessert:
Cheesecake on a strawberry puree painted plate