Salad: Chef’s Greens, with Sprouts, Toasted Sunflower Seeds and Apple cider Dressing

Soup: Roasted Red Pepper Bisque, with Cippolini Onions, Chives and Balsamic Reduction

Main: Pan-Seared Chicken Breast in Herbed Mustard Crust, on Roasted mini Potatoes and Honey-Sweet Pepper Salsa

Dessert: Try something from the pastry counter!

Click here to order.