— MENU —
Merlot & Chardonnay bottles
placed on each table with dinner.
— Starter —
Roasted Red Pepper Bisque
— Salad —
Vermont Maple Salad
Sharp Vermont cheddar cheese, baby greens, candied pecans, fresh apples and dried cherries, tossed in Vermont maple dressing.
— Intermezzo —
Lemon Mint Sorbet
— Entrée Choices —
Filet Mignon 9 oz with bourbon butter
OR
Horseradish Crusted Salmon with dijon cream
— Dessert —
Chef’s Seasonal Creation Served with Coffee or Tea
▶︎◼︎◀︎
Dinner Served at 8:00 p.m.
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