Dinner

Cocktail Hour

Our specialty Drink “The SPHINX”

Hors d’œuvres

Cheese Montage

Salad

Fall Blend Greens, Feta Cheese Crumbles and Autumn Mix, Raspberry or Balsamic Vinaigrette

Entrée

Broiled Mahi-mahi with Mango Glaze, Festival Rice, Top on Carrots

Apple Brie Stuffed Chicken with a Cranberry Cream Sauce, Au Gratin Potatoes, Broccoli Tree

Beef Tenderloin with a Cabernet Demi, Parmesan Fingerling Potatoes, Vegetable Medley

Dessert

Italian Lemon Crème and Chocolate Mousse Cake

Entrée choices should be made by November 3, 2017. If a choice is not made with the reservation, Apple Brie Stuffed Chicken will be served.