Description
Roast Au Poivre– Black Pepper studded beef roast glazed with a Bing cherry chutney sauce.
Whipped Potatoes– Creamy baby Yukon potatoes blended with sour cream & butter.
Glazed Carrots– Steamed large julienne carrots tossed with a caramel sauce.
Spinach Salad– Fresh baby spinach tossed with bacon, roasted pecans, & parmesan cheese with balsamic vinaigrette.
Fresh Bread
Dessert – Butter Rum Poundcake
