ENTREE: Cranberry Goat Cheese Stuffed
Breast of Chicken in Herbed Au Jus with Wild Rice Medley & Roasted Seasonal
Vegetables
VEGETARIAN MENU: Sweet & Savory
Pear Mascarpone Ravioli with Brown Butter Sage Sauce
DESSERT: Raspberry Swirl Cheesecake
with Raspberry
Coulis