Option 2

Option 2

23.00

Entree: Chardonnay braised chicken with shallots & thyme

  • V/Vg Entree: Portobello mushroom caps stuffed with spinach, parmesan & cannelini beans

  • CAN BE MADE VEGAN OR GLUTEN FREE FOR ADDITIONAL CHARGE

  • Roasted seasonal vegetables - Chef's choice

  • Lemon scented couscous

  • Snap pea and haricot vert with arugula mint pesto

  • Baby kale salad with shaved pecorino, toasted hazelnuts

  • Served with lemon vinaigrette

  • Petit fours

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