First Course
Beer Cheese Fondue w/ Crostini and Fresh Fruit
Second Course
Garden Salad
Third Course
Choice of:
Rack of Lamb with a Chianti Plum reduction with Roasted Potatoes and Asparagus
Roasted Vegetables over Fettucine in a Lemon Basil Cream Sauce
Tenderloin Filet Stack with Portobello Mushrooms and Boursin Cheese with Roasted Potatoes and Asparagus
Fourth Course
English Trifle
A layered dessert that contains vanilla custard, pound cake, drunken strawberries, and whipped cream.