Appetizer: Corn and White Bean "Canolli"
Salad: Mixed field greens with candied pecans, strawberries, oranges, blue cheese and balsamic vinegrette.
Soup: Carrot Ginger soup with Sweet Potato chips.
Main Course: Stuffed Pork Chops with Red Currant Glaze served with Onion Roasted Green Beans and Potatos.
Dessert: Creme Brulee with Mango Peach Sorbet.
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