(THREE COURSE DINNER)
First Course
Island Salad
Baby Greens with Shredded Coconut,
Candied Walnuts all tossed in
Pineapple Vinaigrette
Second Course
Tri-Colored Tortellini
Spinach, Tomato and Egg Cheese Filled Tortellini
all Tossed in a Sundried Tomato
White Wine Cream Sauce
Third Course
Entree
Filet Mignon
Pan Seared and Topped with a
Port Infused Butter
Greens Bluelake Beans
Marinated in Soy Sauce and Served with
Candied Shallots and Herbs
Assorted Fresh Breads and Rolls
Served with Butter
Coffee and Tea Station
Regular, Decaf and Teas