STARTER:
Pillow of Mixed Greens tossed with, Diced Ham, Baby Heirloom Tomatoes, English Cucumbers, Shredded Carrots, Boiled Egg, Shredded Cheddar Cheese, and a Traditional French Dressing
ENTREES:
Whole Roasted Beef Tenderloin accompanied with a Bourbon Peppercorn Demi
Inside Out Stuffed Jumbo Shrimp - served with Chef's Tartar and Jalapeno Cocktail Sauce
SIDES:
Garlic Confit Potato Wedges
Succotash of Roasted Brussel Sprouts, Baby Corn, Hericot Verts, Red Peppers, and Cauliflower
DESSERT:
Blueberry Funnel Cake Sundae with Vanilla Bean Whipped Cream