Here are your entrée choices:
Seared Free Range Breast of Chicken filled with Wild Mushrooms, Fresh Thyme and Parmesan, served with our Shiitake Red Wine Jus
With sides Potato Strudel - Mashed Yukon Potatoes, Ricotta, Spring Onions, wrapped in Filo Pastry, and Cider Glazed Carrots with Candied Walnuts
Ancho Rubbed Grass Fed Filet of Beef, sliced and served with an Argentinean Chimichurri
With sides Fresh Green Beans prepared with Herb Butter, and Saffron Israeli Couscous with Fresh Herbs, Pine Nuts and Currants, tossed in a Lemon Vinaigrette
Portabello Napoleon with Chèvre, Caramelized Onions and Baby Organic Spinach with a Balsamic Drizzle and Tomato Salsa (served without Chèvre for Vegans)
Kids Meal:
Baked Parmesan Chicken Skewers, served with Ketchup
With Fresh Green Beans prepared with Herb Butter and Roasted Baby Red Potatoes with Fresh Rosemary and Smoked Paprika
