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H'Arts 2017

2017 Dinner Menu

DINNER MENU


Tray Passed Hors d'oeuvres

 

First Course

Mixed Green Salad with Tomato, Cucumber Curls, Red Onions served with Balsamic Dressing

 

Entrée Choices

Boneless Slow Braised Short Ribs Served with the braising Jus - Garlic Mashed Potatoes & Seasonal Roasted Vegetables

 

Sun-Dried Tomato Crusted Mahi-Mahi with a Mango Beurre Blanc - Rice Pilaf & Seasonal Roasted Vegetables

 

Sun-Dried Tomato Polenta served with a Sun-Dried Tomato Basil Sauce with Fingerling Potatoes & Seasonal Roasted Vegetables

 

Dessert

Chocolate Mousse Cups (Gluten Free) paired with a Fruit Tart