Menu Prepared by

Randy Peters Catering 

Starter

Winter Salad with chilled greens, dried apricots, candied acorn squash, laced with champagne vinaigrette

Main Course

Brined Chicken Breast with an Apricot Bourbon Glaze

Served with Smoked Gouda Mashed Potatoes and Winter Root Vegetables

or

Vegetarian Roasted Butternut Squash, Spinach, and Walnut Penne Pasta

Dessert 

Pumpkin Cheesecake