Pecan-Roasted Beef Tenderloin with Onion Straws – Peppered Strawberry Cabernet and Grilled Asparagus with Lemon – Brown Butter.

Served with Herb Roasted Baby Red Potatoes Thyme – Parsley – Rosemary.

On the side a Scissortail Farms Sweet Baby Kale Salad with Craisins – Bacon Bits – Candied Pecans – Pickled Carrots topped with a Rice Wine Vinaigrette.

For dessert a Chocolate Bread Pudding with Cherry-Amaretto and Bourbon Whipped Cream.

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