MAIN COURSE CHOICES
Breast of Free Range Chicken
Oven Dried Tomatoes, Tarragon Under the Skin, Parsnip Potato Puree & Seasonal Market Vegetables
Seared King Salmon
Red Wine Braised Farro, Baby Carrots with Citrus Beurre Blanc
Grilled Zucchini, Squash, and Eggplant Cannelloni
Mint Pesto, Roasted Maricona Almonds, Hummus, Roasted Tomatoes