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First Course:
Warm Rolls and Butter
Salad of Field Greens
Tossed with Mandarin Oranges & Dried
Cranberries, Port Reyes Bleu Cheese & Toasted Pecans
Served with a Cranberry-Orange Vinaigrette
Entrée:
Camembert Stuffed Chicken Breast
Chicken stuffed with French Camembert,
Artichoke Hearts, Shiitake Mushroom & Fresh Sage
Placed on a Huckleberry Gravy
**Half Portions of Chicken Breast for All
Served With:
Wild Rice Blend with Dried Apricots
Acorn & Spaghetti Squash with Maple Syrup
Dessert:
Traditional Crème Brulee with Chocolate Shavings on Top & Raspberries
Coffee & Tea