First Course
Stuffed Mushrooms
Mini Portobello mushrooms stuffed with garlic, feta, artichoke hearts and spinach. Topped with Prosciutto.
Second Course
Cucumber Roulade
Fresh greens wrapped in a sliced cucumber with tomato, onion and Boursin cheese balls. Served with vinaigrette.
Third Course
Halibut
With pesto crema. Paired with bacon Brussels sprouts and wild rice.
Fourth Course
Warm Bread Pudding
With vanilla ice cream and caramel.