Menu
COURSE ONE
MARINATED VEGETABLE ANTIPASTO
roasted red pepper, artichoke,
mushrooms
COURSE TWO
MANICOTTI
homemade pasta sheet filled with
ricotta, caramelized onion, spinach
and mushroom in a blush sauce
COURSE THREE
SPINACH SALAD
raspberry vinaigrette topped with red
onion goat cheese and pecan brittle
COURSE FOUR
URBAN FIELD CHICKEN
pan seared chicken in a cream sauce
infused with roasted red peppers,
spinach and artichoke
EGGPLANT PARMESAN