First Course
Mixed field greens with mushrooms, hearts of palm, red and yellow tomatoes, and diced jicama.  Dressed with walnut vinaigrette.

Entree
Panko and almond crusted chicken with a triple cream brie with pine nuts and sundried tomatoes.  Drizzled with Pernod cream sauce with yellow lentils and wheat berries.
• Potato au gratin
• Mediterranean grilled vegetables
• Wine served with dinner

Dessert
Tuxedo mousse cake
• Coffee