Multi-Leaf Seasonal Salad consisting of romaine lettuce topped with Roasted Almond Silvers and crumbled bleu cheese served with pineapple / mango vinaigrette.
Second Course - Entree
Succulent chicken breast roulade containing long grain wild rice, dried cranberries & pine nuts, then sliced and presented on a bed of Alfredo Sauce accompanied by Angel Hair Alfredo and a steamed seasonal mixed garden Vegetable medley lightly sauteed in a beurre blanc sauce.
Third Course - Dessert
Cheesecake Factory New York Cheese Cake presented over a plate decorated with Caramel & Chocolate Sauce.