ENTREE OPTIONS
Appetizers: Duck Confit Cups, Cheese Crisps with Crispy Mushrooms, Roasted Pear and Gorgonzola Crostini, Prosciutto Wrapped Prawns.
Salad: Artisan Green Salad with caramelized granny smith apples, blue cheese, candied pecans and julienned carrots served with spiced orange vinaigrette.