RECEPTION AND DINNER
ReceptionPassed Hors D'Oeuvres
Dinner Menu
Berkeley House Salad (Seasonal Greens, Tomato, Cucumber, Sunflower Sprouts, Croutons & Simple Lemon Vinagrette)
Choice of Entree:
Broiled Rainbow Trout with Corn Bread Stuffing & Chile Sage Butter Pan-Fried Chicken Almandine with Artichoke & Lemon Caper Butter Jalapeno Hanger Steak with Jalapeno Scallion Butter (served medium) OR Pasta Angelica with Capellini Noodles, Spinach, Mushrooms, Oven-Dried Tomatoes,
Dessert:White Chocolate Bread Pudding
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