Day 1

LUNCH

Chicken Pasta Primavera
Creamy mushroom sauce, pasta, vegetables and chicken are combined to make this delicious dish.
Rigatoni with Sausage
With béchamel and tomato sauce.
Vegetable Medley Pasta
Ridged penne pasta with our delicious red sauce, veggie medley, and parmesan reggiano cheese.
Salad
Romaine, arugula, and radicchio with tomato wedges, seedless cucumber “coins” and shaved carrot. Salad dressing on the side.
Dinner Rolls with Butter.

Day 2

LUNCH

Chicken Paillard
Boneless chicken breast filets grilled to perfection with olive oil and seasoning.
Macaroni & Cheese
Ridged pasta with house made cheese sauce topped with seasoned panko and baked to golden perfection.
Vegetable Medley
A seasonal blend of vegetables, seasoned and cooked to perfection.
Dinner Rolls with Butter.

AWARD DINNER

Appetizers

Caprese Skewers
Fresh Mozzarella is paired with ripe grape tomato and a basil leaf, topped with balsamic glaze.
Fig Jam Canapé
Crostini with goat cheese, fig preserves and a mint parsley pesto.
Cheese Board
French brie, goat cheese, cheddar, gorgonzola, gruyere paired with dried fruits, jam and crusty baguette coins.

Main Course

Beef Bourguignon
This traditional French recipe includes our beef chuck slow roasted in red wine with pearl onions, mushrooms, and lardons.
Honey Glazed Salmon
Rosemary Garlic Pan Roasted Potatoes
Baby red potatoes are quartered and roasted with butter, garlic and rosemary.
Steamed Asparagus
Lightly steamed asparagus served with a rich Hollandaise.
Gorgonzola & Pear Salad
Romaine lettuce, sliced pears and gorgonzola cheese sprinkled with dried cranberries and candied walnuts.
Ranch or Raspberry Vinaigrette served on the side.
Dinner Rolls with Butter

Dessert

Key Lime Cheesecake
Individual cheesecakes with a crispy lemon crust finished with smooth key lime cheesecake.
Coffee/Tea Station