Starters

Pastry wrapped Baked Brie

Finished with Cranberries Compote and Candied Walnuts

Prosciutto Wrapped Asparagus & Balsamic Glaze with Goat Cheese Crumbles

Corn Chowder & Toast Points

Butternut Squash Bisque & Garlic Crostini

Miniature Beef Wellington

Charcuterie Board

Roasted Vegetable Board

Smoked Salmon Board

Shrimp Andouille & Grits

Salads

Warm Arugula Salad with Bleu Cheese Crumble, Caramelized Onion, Crisped Bacon and Mushrooms

Spring Mix blend with Candied Pecans, Fresh Raspberry, Dried Cranberry and Orange Blossom Goat Cheese with Champagne Vinaigrette

Caesar Salad

House Salad

Entrées

Herb Roasted Pork Loin over Vegetable Rice Pilaf and Honey Roasted Heirloom Carrots

Pan Seared Sea Bass with White wine Sauce, Sweet Potato Hash and Snap Beans

Grilled Filet Mignon with Red Wine Sauce

Asparagus and Whipped Golden Potatoes

Grilled Filet Mignon topped with Butter Poached Lobster Tail and Chimichurri over Whipped Potatoes and Lemon Asparagus

Stuffed Chicken Breast (Prosciutto, Cream Cheese, Smoked Gouda and Spinach) finished with a Sundried Tomato and butter Sauce Herbed Orzo and Broccolini

Pan Seared Duck Breast with Sage & Sweet Orange Reduction over Parmesan Risotto and Haricot verts with Sliced Almonds

Desserts

Strawberry Cheesecake

Salted Caramel Cheesecake

Eggnog Mousse and White Cake Towers

Pecan Pie with Bourbon Creme Anglaise

Red Velvet Cake

Petit Fours

Sweet Potato Pound Cake with Vanilla frozen Custard