Iceberg Wedge with Rendered Pancetta Bits and a Creamy Roquefort Dressing
Pan Seared Diver Scallops with a Mango-Bing Cherry Chutney
Honey-Roasted Pecan Crusted Pork Tenderloin
Oven Roasted New Zealand Rack of Lamb
Creme Brulee
Custard
“The dinner was lovely. We started with brie and papas rellenas. Entree was pecan crusted pork Tenderloin with asparagus and mashed potatoes, which was delicious. Ended with creme Brulee. Server Mattie was delightful. Overall a great experience and will be back.“
“The dinner was lovely. We started with brie and papas rellenas. Entree was pecan crusted pork Tenderloin with asparagus and mashed potatoes, which was delicious. Ended with creme Brulee. Server Mattie was delightful. Overall a great experience and will be back.“