December 6, 2017

  • 6:00 pm   Drinks and appetizers
  • 6:30 pm   Salads and Entrees:    (choice of one via email after confirmed RSVP)
    • Top Sirloin Steak with Smoked Sweet Potato Andouille Hash Grilled Asparagus, Buttermilk Onion Rings, Gorgonzolla Creme Fraiche
    • Seared Salmon with Truffled Cauliflower Gold Potato Mousseline, Herb Olive Oil Roasted Asparagus, Crispy Shallots, Wild Mushroom Dashi
    • Vegan Vegetable Tofu Ravioli with Shiitake Leek Swiss Chard Saute, Tendril Candied Cranberry Salad, Crispy Pearl Onion Brussel Sprouts
  • 8:00 pm   Dessert: 
    • Apple-Cranberry Crispy Vanilla Bean Ice Cream