Dinner

Hors d’œuvres

Grouper Bites

Hummus & Pita Shooters

Salad

Winter Pear Salad to include bib lettuce, spring mix, pear wedges, Feta cheese crumbles and mango vinaigrette

Entrée

Chicken Wellington with roasted red pepper cream sauce served with haricot vert and house au gratin potatoes

Jumbo Crab Cakes with red pepper remoulade and steamed asparagus served on white rice with lobster sauce

Garlic Crusted Beef Tenderloin with a cabernet demi served with twice baked potato and carrots 

Vegetarian Plate

Dessert

Winter Splendor Surprise – a little bit of chocolate and a little bit of heaven

Entrée choices should be made by November 4, 2016.  If a choice is not made with the reservation, Chicken Wellington will be served.