Dinner Options

Beef, fish, and vegetarian options available.

Passed Appetizers:

• Raspberry with Brie Bites
• Bacon Wrapped Dates
• Ahi Tuna, seaweed salad on crip won tons
• Artichoke fritters with herb aioli

Display:

• Shrimp Cocktail with sauce and lemons

Salad:

• Emerald Salad – mixed greens, feta cheese, candied pecans, dried cranberries, drizzled with house made balsamic vinaigrette.

Main Course Options:

• Beef Tenderloin seasoned center cut filet, pan seared and finished with a wild mushroom demi-glace, served with parmesan roasted fingerling potatoes and vegetable medley.
• Chilean Sea Bass with lemon caper sauce served with parmesan roasted fingerling potatoes and vegetable medley.
• Vegetarian Napolean, zucchini, squash, red peppers stacked with balsamic glaze and served with tomato cous cous.

Desserts: Variety of cheesecakes will be available

• Biscoff cheesecake – Biscoff cookie crust, Biscoff butter spread infused filling topped with melted Biscoff butter spread and cookie crumbs, served on caramel sauce.
• New York Style cheesecake – Graham cracker crust served on top of raspberry coulis and topped with fresh raspberry.
• Bailey’s Brownie cheesecake – Brownie crust, Bailey’s infused filling, topped with Bailey’s chocolate ganache, served on top of creme anglaise.