Salad

Roasted Beet Salad, Goat Cheese, Candied-Spiced Walnuts,

Pickled Red Onions, Maple Dijon Vinaigrette

Main Course

Filet Mignon with Demi-Glaze and Seared Mushrooms with

Parmesan Chive Smashed Potatoes and Balsamic-Glazed Carrots

Vegetarian

Roasted Vegetable Stack on Margherita Baked Polenta

Dessert

Tuxedo Chocolate Cloud or White Cloud Cakes

This evening’s wine is generously donated by Friends of The Gathering Inn

This evening's meal was prepared by Randy Peters Catering