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