Please RSVP by September 1st and include the names and ages of any children joining, as well as your (one) meal option in the notes section when you RSVP. Special requests may also be made to accommodate dietary restrictions.
PASTA ENTREE SELECTIONS (VEGETARIAN)
A1) Farfalle Pasta with Spinach
Cherry Tomatoes, and Olive Oil
A2) Vegetable Cannelloni with Tomato Sauce
A3) Risotto with Zucchini and Artichokes
A4) Penne Pasta with a Medley of Seasonal Vegetables
POULTRY ENTREE SELECTIONS
B1) Stuffed Chicken Breast with Goat Cheese
Spinach and Pepperoni
B2) Chicken Breast with Smoked Chili Cream Sauce
B3) Duck Breast with Couscous & Sherry Reduction
LAND ENTREE SELECTIONS
C1) Herb Crusted Beef Tenderloin, Portobello Mushrooms
Roasted Asparagus, White Wine Sauce
C2) Lamb Chop with Dijon Mustard
Basil & Rosemary Polenta
C3) Grilled New York Steak with Baked Potato
Beef Au Jus
ENTREES SELECTION FROM THE SEA
D1) Catch of the Day, Caper Butter
Asparagus, Sundried Tomato Risotto
D2) Fish Filet, Veracruz Style Sauce and White Rice
D3) Sea Bass Filet, Marinated with Artichoke Oil
Spinach Polenta and Lime
D4) Grilled Salmon Medallion with
Spinach and Chili-Lime Butter
D5) Fettuccini Alfredo with Sautéed Garlic Shrimp
D6) Penne Pasta with Seafood Medley