Choice of two entrées

• Carved New York Strip with Horseradish Cream
• Grilled Chicken Breast with White Wine, Artichokes and Diced Pimentos
• Market Fish with Lemon-Caper with Tarragon Butter Sauce

Accompanied by the following:

• Fresh Seasonal Fruit Display
• Romaine Hearts with Cherry Tomatoes, Cucumbers and Herb Vinaigrette
• Penne Pasta with Tomato, Basil, Fresh Herbs and Garlic
• Oven-Roasted Vegetables with Shallots
• Wild Mushroom Pilaf
• Assorted Breads and Rolls
• Chef’s Selection of Desserts