Big Night Out Gala Menu
Dinner prepared by Platters Catering
First Course: Fresh house-made rosemary foccacia bread – served with oil and vinegar Cucumber wrapped spring mix garden sapad with a pineapple vanilla vinaigrette
Second Course: Chicken Breast and Roast Beef Duo with fig and peppercorn demi, citrus herbed vegetable medley and herb roasted fingerling potatoes
Dessert: Chocolate cake with a bourbon caramel icing by Fancy that Cake
Please email firstname.lastname@example.org if you have any allergies or restrictions with the menu above, including vegetarian requests by February 15, 2020.
Dessert course prepared by