MENU

Hors'D oeuvres: Escargot in Brioche

Smoked salmon, cream cheese on pumpernickel

Soup: Pear and Leek

Salad: Mixed greens with radiccio,onion,Edna's Dressing

Vegetables: Minted Peas and Mapled Butternut Squash

Herbed Baked Potatoes

Meat: Filet Mignon steaks with mushrooms

Dessert: Rhubarb Cobbler