| First Course
 French Onion Soup
 or
 Grilled Sweet Chili Jumbo Shrimp over Baby Greens
 
 Second Course
 Wedge Salad
 Bibb Lettuce Topped with Creamy Bleu Cheese, Crispy Bacon,
 Cherry Tomatoes and a Balsamic Reduction
 
 Entrees A Queen Cut Piece of Slow Roasted Prime Rib, with Potatoes Au Gratin and Broccoli
 
 Citrus Glazed Salmon
 Line Caught Citrus Glazed Filet of Salmon, Finished with a Roasted Pablono Pepper Coulis, served with Wild Rice and Roasted Cauliflower
 
 Chicken Diane
 Pan Seared Chicken Breast, Finished on a Bed of Wild Rice with a Creamy Mushroom
 and Cognac Reduction, accompanied by Broccoli
 
 Pork Osso Bucco
 Tender Pork Shank Braised and Finished in a White Wine and Tomato Reduction,
 Accompanied by Garlic Mashed Potatoes and Roasted Balsamic Vegetables
 
 Dessert
 Strawberries 3 Way for Two
 
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