RECEPTION: 6:30pm – 7:30pm

Butler passed Hors d'oeuvres: Mini Beef Wellington – Tender Cubes of Beef Tenderloin with a Mushroom Duxelle in a Puff Pastry and Coconut Shrimp-Dipped in a Pina Colada Batter, Rolled in Sweetened and Flaky Coconut served with Complimentary Featured Wines & Beers

DINNER: 7:30pm – 9:00pm

FIRST COURSE Garden Salad with Choice of Dressings on Table

ENTREE
(Please submit choice with RSVP)

Chicken Wellington – Boneless Breast of Chicken Wrapped en Croute with Wild Mushrooms in a White Wine Tarragon Sauce

OR

Pan Seared Jumbo Scallops with Olive Oil and Oven Roasted Plum Tomatoes

Twice Baked Potato and Broccoli with Lemon Butter served with both Entrée choices

DESSERT