Menu #1

Salad - Mixed Greens with a Maple Sherry Vinaigrette, Caramelized Pecans, Cherry Tomatoes, Julienne Carrots and Gorgonzola.

Entree - Chicken Breast Stuffed with Caramelized Onions and Mushrooms With a Tarragon Cream Sauce. Served with a Wild Rice Pilaf and Fresh Vegetables

Dessert - Chocolate Mousse with Fresh Berries.

Menu #2

Salad - Mediterranean Mixed Green Salad with Kalamata Olives, Marinated Red Onions, Tomato, Cucumber and Feta Cheese.

Entree - Filet Mignon with a Shittake Mushroom Port Wine Demi-Glace. Served with Garlic Mashed Potatoes and Fresh Vegetables.

Dessert - Hazelnut Cheesecake with Fresh Caramel Sauce.

Menu #3

Salad - Caesar Salad with Fresh Sourdough Croutons and Parmesan

Entree - Dijon and Garlic Rubbed Pork Medallions With a Roasted Fennel Sauce. Served with Roasted Red Potatoes and Fresh Vegetables.

Dessert - Tiramisu with Espresso Bean Anglaise

Menu #4

Salad - Spinach Salad Tossed in a Sweet and Sour Dressing With Water Chestnuts, and Julienne Carrots, Mung Bean Sprouts

Entree - Poached Salmon with a Ginger Citrus Sauce. Served with Wild Rice Pilaf and Fresh Vegetables

Dessert - Pear Ginger Crisp

• Sautéed Crab Cakes with a Roasted Red Pepper Coulis
• Poached Chilled Prawns Poached with a Lemon Caper Cream
• Wild Mushroom Filled Herb Tart Baked with Cambazola Cheese
• Smoked Salmon with Crostini, Caper, Red Onion, and Lemon Aioli