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Entree Trio- Surf and Turf
Grilled Flatiron Steak with Truffle Compound Butter
Duet of Garlic Shrimp with Red Wine Braised Fennel
Caramelized Onion and Sage Twice Baked Potato and Brussels Sprout Slaw
Roasted Vegetable and Goat Cheese Galette
Roasted Seasonal Vegetables in Flaky Pastry and Topped with Colorado Goat Cheese
Finished with Pomegranate Balsamic Reduction