Menu
Starter
Butternut squash bisque with maple cream and toasted walnuts
Choice of entree
Grilled salmon bowl, with six ounce fillet, quinoa, baby spinach, cucumber yoghurt sauce and lemon
or
Pan roasted chicken breast with wild mushrooms, celery root and broccolini
or
Chef's Choice Vegetarian Option upon request
Dessert
Chef's selection of dessert bites
Tea and Coffee
$45
Questions? Contact Cynthia Rivera 831-624-3757