Menu

Starter
Salad of Fresh Seasonal Lettuces, Vegetables, and our Zinfandel Vinaigrette Dressing
Warm Rolls and Butter

Entrees
Guests must provide the Inn with an entrée selection at least a week prior.
Combination (dual) entrees can be provided if host chooses not to pre-select.

Tender Roasted Chicken with Vegetable Herb Stuffing topped with a Cranberry-Apricot Glaze

Sliced Chateau Steak with a Mushroom Bordelaise Sauce

 Roast Pork Loin with Calvados Cream Sauce 

Broiled Salmon with Sauteed Baby Spinach and Garlic

All Entrees served with Chef’s suitable accompaniments

Desserts
 Cheese Cake with Raspberry Coulis and Fresh Whipped Cream

Fresh Brewed Coffee, Decaf, and assorted Teas Station