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Wed, Nov 29

Entree options:

 

Seared Sea Scallop
in scampi sauce
risotto cake
spinach + green pea sauté

 

Five-Spice Pork Tenderloin
with sherry pan sauce
butternut squash purée
green beans + shallot rings

 

SEASONAL SALAD

butter lettuce + red wine poached pear + toasted pecan + chevre + red wine vinaigrette

Earlier Event: November 27
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