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Roasted Pear Salad

Arugula, roasted pear, pomegranate seeds, spiced pecans, and artisan bleu cheese crumbles, with maple vinaigrette.

Entrées

Your choice of:

Pepper-crusted beef filet, herb-roasted tricolor fingerling potatoes with a roasted fall vegetable medley finished with cognac cream.

Cranberry glazed grilled airline chicken breast with mashed sweet potatoes, and lemon broccolini

Butternut squash ravioli with herb veloute, sautéed rainbow chard, drizzled with balsamic reduction.

Dessert

  Raspberry topped, four-layer mousse tower, along with coffee or tea

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