PLATED DINNER PACKAGE OPTION #3 (Minimum 15)

FIRST COURSE:

Homemade Focaccia, Lalagides and Artisan Bread with Whipped Butter VT

Kale & Roasted Red and Golden Beet Salad with Feta Cheese, Taro Chips, and a Maple Balsamic Vinaigrette GF VT

SECOND COURSE:

Grilled Boneless Cornish Hen with Lemon and Oregano Sauce GF DF

Pearl Cous Cous V | Seasonal Vegetables GF V

THIRD COURSE:

Lemon Tart with Berries VT