Anjou Pear Salad

Sliced Anjou pears, candied walnuts, and crumbled goat cheese on a bed of mixed field greens, topped with a cider vinaigrette.

Balsamic Glazed Pork Tenderloin

Served with roasted potatoes and asparagus and topped with balsamic pan sauce.

Crab risotto topped with seared shrimp and scallops.

Prosciutto and smoked Gouda stuffed, breaded and baked and served with garlic mashed potatoes and green beans.

Spinach, tomato and egg tortellini tossed with oven roasted tomatoes, wilted spinach, in a roasted tomato sauce and parmesan cheese.