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