STARTER:
Basil Pesto Roasted Vegetable and Orzo Pasta Salad served over Arcadian Mixed Greens
ENTREES:
Chicken Cutlet topped with a Oyster Mushroom Marsala Cream Sauce
Pan Broiled Alaskan Halibut topped with Sage Brown Butter and a Succotash of Roasted Tomatoes, Fennel, Leeks, and Tasso Ham
SIDES:
Lemon Thyme Buttermilk Mashed Potatoes
Roasted Squash, Snow Peas , and Vidalia Onions
DESSERT:
Triple Berry Brown Betty topped with Cinnamon Ice Cream