Plated Dinners

Spring green salad topped with sundried tomatoes, orange slices and feta with a mango basil dressing

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Beef tenderloin served with a

wild mushroom and red wine sauce

vegetable and starch

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Dessert

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Salad greens topped with juliene vegetables, cucumber and tomato slices served with a poppy seed dressing

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chicken supreme, stuffed with balsamic glazed onions, bacon and asiago cheese and served with a marsala cream sauce

vegetable and starch

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Dessert

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Salad greens, topped with artichokes, roasted red peppers, caramelized red onions,

black olives and served with a

honey dijon dill dressing

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Grilled salmon fillet with a preserved

lemon and ginger oil

vegetable and starch

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Dessert

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