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.
