Salad Course

Pfister house salad
locally grown organic greens, teardrop tomatoes, julienned cucumber and carrots, 1893 Pfister Dill and Balsamic Dressings on the side  

Choice of Entrée

Stuffed Chicken Breast
With roasted eggplant, Portobello mushrooms and pepper jack cheese, acorn squash and sweet potato timbale, Chardonnay and basil butter

Tender Braised Angus Beef Short Ribs
pommes mousseline, baby root vegetables

Grilled Wild Atlantic Salmon
parsnip puree, jumbo butter poached broccoli florets

Dessert Course

TBD