Entrees: Beef Tenderloin; Pork Loin; Almond Butter, Spelt & Mushroom Risotto
Sides: Tomato, Avocado, & Cucumber Salad; Vegetable Medley; Red Bliss Potatoes; and a House Salad
Desserts: Key Lime Pie, Coconut Cream Pie, and Double Chocolate Layer Cake
This year, the food will be served as a buffet with carving stations. No meal choice is necessary upon registration.