Erin Radford


Parker Elliot

Food Selection


First Course:
Two Tomato & Arugula Salad
with Panko-Crusted Goat Cheese Truffle, Herb Oil, Black Olive Crumble and Balsamic Reduction

Second Course:
Choice of:

8oz Salmon Filet
with Mango and Pineapple Salsa, Lemon Roasted Potatoes, Organic Carrots and Beans, Fresh Lemon Juice

8 oz New York Strip Loin
With Yukon Mashed Potatoes, Organic Carrots and Beans, Au Jus

Chicken Supreme
Sundried Tomato and Ricotta Cheese Stuffed Chicken Supreme with Yellow Whipped Potatoes, Organic Carrots and Fine French Beans, Herb Jus

Third Course:
Dulce de Leche Cheese Cake
Served with Freshly Brewed Coffee, Decaf, and Tea

Gluten free, Lactose Free Option:
Fresh Berries

Jessica Williams