Appetizers: to be determined
Salad: Winter apple salad with mixed greens, dried cherries and Balsamic vinaigrette and a sprinkling of grated cheese.
Entree:Slices of roast Tenderloin with a portion of salmon steak nested on garlic mashed potatoes, asparagus and carrots.
Wine: Our house-favorite Pinot Noir.
Dessert: Chocolate Mousse with the chef’s own special addition
Wine: Java and/or Forest Noir port.
$65 per person.
Must register by February 10 at 9:00pm. No tickets available at the door.
Reserve your spot below. Payment will be collected at the time of the event.