Chef Carved Chili Rubbed Prime Rib with Traditional Au Jus and Horseradish Cream Sauce
Maple Glazed Bone In Ham with Apricot-Brown Sugar Sauce
Chef Carved Whole Bone in Leg of Lamb with Rosemary Demi Glace and Greek Chimichurri Sauce
Oven Roasted Verlasso Salmon with Soy-Maple Glaze, Baby Bok Choy & Red Quinoa Salad
Grilled Eggplant with Roasted Tomato-Basil Sauce, Orzo Pasta & Vegetable Ratatouille
Roasted Red Potatoes with Shallots, Garlic & Fresh Herbs
Oven Roasted Winter Squash & Parsnips with Chive Butter
Crispy Brussels Sprouts with Sesame-Chili Oil
Baby Spinach & Bibb Lettuce Salad with Tomato, Cucumber, Red Onion,
Kalamata Olives, Marinated Artichoke Hearts & Chickpeas and Red Wine-Basil Vinaigrette
Shrimp and Crab Cocktail Claws with Cocktail Sauce & Lemons
Fresh Fruit, Berries & International and Domestic Cheese Platter
Desserts
Bourbon Pecan Pie with Sweet Cream
Mini Tiramisu with Chocolate Covered Espresso Beans
Flourless Chocolate Lava Cake
Cranberry-Apple Pie with Chantilly Cream
Dark Cherry Crème Brulee
Chocolate Fondue Station