Board Meeting Dinner Menu

Flavor text

Hors D’oeuvres

Crab cake lollipops
Herbed goat cheese crostini w tomato jam

Hoisin glazed pork meatballs 

Charcuterie board

Cheese board

First Course

Charcoal-grilled romaine w Chef’s Caesar dressing and garlic-butter croutons

Second Course

Beef tenderloin, Bayley Hazen blue cheese, cabernet demi glace, roasted garlic potato puree, mushroom duxelles and maple-glazed ginger carrots


Beignets filled w Tres leches cream, topped w strawberry jam and strawberry moonshine whipped cream