SEARED FREE RANGE CHICKEN BREAST Oven roasted potatoes, garlic sautéed french beans artichoke hearts, sundried tomatoes, kalamata olives, basil cream sauce MAHI-MAHI Tri-color quinoa black, bean pilaf celery root purée, citrus braised cabbage. roasted baby carrot confetti, tomatillo sauce VEGETARIAN VEGETABLE LASAGNA (V) Thin sliced zucchini & squash, ricotta cheese, spicy tomato sauce ROOT VEGETABLE POT PIE (V) Creamy vegetable veloute, seasonal root vegetables, crispy puff pastry E n t r e e O f f e r i n g s GRILLED FLAT IRON STEAK Potato gratin, fresh Asparagus, baby carrots, house made steak sauce BRAISED BEEF SHORT RIB Creamy herb polenta with gouda roasted root vegetable, kale hash, port wine braising reduction SWEET SOY GLAZED ATLANTIC SALMON Forbidden chinese & jasmine rice, bok choy & beech mushrooms, ginger, sautéed broccolini, coconut-lemongrass curry reduction LEEK & MUSHROOMS BREAD PUDDING (V) Roasted root vegetables, black pepper, caramel sauce MUSHROOM RISOTTO (V) Risotto, wild mushrooms confetti squash, asparagus purée SELECT UP TO TWO ENTRÉES PLUS A VEGETARIAN OPTION YOUR MENU W E D D I N G S 2 0 2 5 All Dinners Include Bakery Basket of Assorted Rolls, Sun-Dried Tomato Tapenade & Sweet Butter, Starbucks Coffee & Tea Service KID’S MEALS | $50 PER GUEST Select One: Chicken fingers & fries, hamburger & fries, pasta, grilled cheese & chips (Meal comes with fruit cup) VENDOR MEALS | $80 PER VENDOR 3 course chef’s choice meal to include salad, entree, and dessert
