Masquerade Ball Dinner 2009

Hors d’ oeuvres
Brie En Croute with Almonds, Fresh Berries and Crackers
Sweet and Sour Turkey Meatballs
Fresh Vegetable Crudite with Lemon Aioli Dipping Sauce
Chipotle Pork Bruschetta

Wine Selections
Woodbridge Chardonnay
Yellow Tail Shiraz

Duet Plate
Mesclun Salad with Italian
And Ranch Dressing, Warm Rolls and Butter

Flank Steak with Balsamic Mushrooms & Pork Loin with Caramelized Apples with Brandy Cream Sauce
or

Vegetarian Duet Plate of
Grilled Polenta with Roast Vegetable Gremolata &
Balsamic Portabella Mushroom with White Bean Ragu

Winter Vegetable Medley
Wild & White Rice with Cranberries

Dessert
Caramel Apple Dumpling with Cinnamon Crème