Bread
Sweet and Savory Breads with Flavored Whipped Butters and Garlic Infused Olive Oil
Soups
Five Onion and Port or White Bean Puree with Shaved Reggiano and Truffle Oil
Salad
Garden Salad with Balsamic Vinaigrette or Herbed Vinaigrette or Traditional Caesar
Entrees (choice of two)
New England Pot Roast Dinner
Roasted Pork Loin with a Candied Apple, Caramelized Onion and Sage
Stuffing finished with a sherried cream
Chicken Marsala
Goat Cheese and Rosemary Stuffed Chicken Breast with an Herbed Cream Sauce
Salmon with a Ginger and Scallion Buerre Blanc
Pan Roasted Tilapia with Lemon Gremoulada
Starch (choice of one)
Roasted Potatoes
Rice Pilaf
Traditional Herbed Mashed Potatoes
Vegetables
Selection of Roasted or Steamed Seasonal
