Entrées:
(All meals come with a garden salad, rolls and French green beans)

Meal choices

Flat iron beef—garlic and rosemary marinated—topped with a sundried tomato chimichurri. Served with mashed potatoes

Seared salmon with mustard tarragon vinaigrette and served with mashed potatoes

Saffron Risotto—field mushrooms, zucchini and peppers with parmesan lemon oil

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Appetizers:

Served with white or red wine - a no host bar will be available too.

*Prosciutto wrapped asparagus

*Baked brie and jalapeno filled filo cup

*Spinach and feta spanakopita

*Meatballs—Teriyaki