Salad:
Winter Greens, Walnuts, Roasted Beets and Goat Cheese
Home-made Dressings:
Creamy Dill Ranch
Cranberry-Ginger Vinaigrette
Served with Warm Dinner Rolls and Fresh Foccacia
Entrée:
Duet of Roasted Chicken Breast with Caramelized Pears and Smoked Onions Paired with Salmon Fillet with Pesto Crust on Mushroom Polenta
Seasonal Vegetables
Trilogy of Desserts:
Chef's Display of Three Desserts - Miniature Cheesecake, Chocolate Decadance and Fruit Tart
Kona Coffee, Decaf and Hot Tea