Porcini Dusted Filet served with petite twice baked potatoes, cauliflower pureé, and sautéed asparagus and peppers
Herb Roasted Pork Tenderloin and caramelized brussel sprouts with red yam and prosciutto risotto, roasted butternut squash topped with cranberry-vanilla bean syrup
Chocolate truffle cake with cherry jubilee sauce topped with a dollop of whipped cream and chocolate shavings
