This menu features appetizers including warm artichoke dip, hummus, and fresh vegetables; entrees of grilled beef tenderloin with horseradish sauce and grilled pork tenderloin with cherry sauce served with green beans, mashed potatoes, and bread; and a salad of mixed greens with pears, gorgonzola, onions, and pecans in cranberry vinaigrette.

1. Menu
Hors d'œuvre
Warm Artichoke Parmesan Dip with French Bread
Hummus with Homemade Pita Crisps
Fresh Vegetables with Tzatziki Dip
Chicken Teriyaki
Maple Glazed Scallops in Bacon
Salad
New England Salad
(Mixed Greens with sliced Pears, crumbled Gorgonzola, caramelized Onions and candied Pecans
in Cranberry Vinaigrette)
Entrée
1. Grilled Tenderloin of Beef with Sauce and Grated Fresh Horseradish
And
2. Grilled Pork Tenderloin with Dried Cherry Reduction Sauce
Served with
Green Bean Almondine
Marbleized Sweet and Savory Mashed Potatoes
Assorted Rustic Breads and Rolls with Whipped Butter