We’ll be sending out our invitations in the next few months with dinner options on the RSVP cards.
You’ll be able to choose from the following entrees:
New York Steak with brandy cream sauce, wild mushroom duxelles, roasted tomato, and asiago-Yukon potato gratin (gluten free)
Blackened Steelhead Trout with Bloody Mary butter, roasted corn relish, and sharp cheddar grits
Vegetable Wellington with roasted red pepper, wild mushroom duxelles, herbed boursin cheese, puff pastry, and asiago Florentine (vegetarian)
Think long and hard about it – we’re doing a plated dinner rather than a buffet, so what you choose is what you get. There’s no changing your mind. 😊 Ron and I both LOVED the vegetable wellington and I thought the mushrooms on the steak were delicious.
We will also have the following appetizers during cocktail hour:
Jumbo Shrimp with spicy remoulade and cured lemon (gluten free)
Caprese Skewers with mozzarella, olive, tomato, basil, and balsamic reduction (gluten free & vegetarian)
Grilled Cheese Sandwich with red pepper bisque
All meals will be served with a Harvest Salad (greens, pumpkin seeds, butternut squash, dried cranberries, Ballard Farms truffle cheddar, honey vinaigrette).