We are pleased to have Randy Peters Catering prepare our menu.

First Course

Field Arugula with chilled grilled pears, gorgonzola and roasted pepitas laced with rice wine vinaigrette. (GF)

Second Course 

Choice of:

Filet, prepared medium, over garlic mashed potatoes and glazed carrots. (GF)

or

Vegetarian Harvest Penne Pasta with roasted butternut squash and cremini mushrooms in a calvados cream sauce with crispy sage.

Dessert

Chocolate Cloud Cake by Tous les Jours