Join us for an evening filled with food, fun, and great company. Chef Luis is back by popular demand with a new menu to delight everyones tastebuds.
A light and cream (made with sour cream and yogurt) asparagus soup topped with shaved parmesan cheese.
Salisbury Steak or Portobello Mushroom (Vegetarian) Cooked with caramelized onions + mushroom gravy and served with with rice and carrots
Bosc Pear soaked in a red wine reduction sauce and served with whipped topping.
As always, there will also be a selection of craft beer, wine, and espresso drinks available.