Appetizer Station:
Charcuterie Display to Include Dry Cured Meats, Domestic & Imported Cheese, Dried Fruits, Nuts, & Thinly Sliced Baguette

Passed Appetizers:
Bacon Wrapped Scallops
Mac & Cheese Poppers
Cucumber Bites with Smoked Salmon and Creme Fraiche

First Course:
Spring Mix Salad topped with Roasted Beets, Candied Walnuts, & Feta Cheese

Main Course:
Filet topped with a Peppercorn Sauce
Potato Encrusted Halibut topped with a Light Lemon & Whole Grain Mustard Sauce
Butternut Squash Ravioli tossed in a Fresh Sage Brown Butter

Accompaniments:
Roasted Garlic Mashed Potatoes
Steamed Asparagus Garnished with Sea Salt, Cracked Pepper, & Olive Oil
Dinner Rolls with Creamery Butter