Here’s a sample menu from Chef Janet’s Kitchen…

 

Hors d’Oeuvres

Elk Meat balls with savory dip

Salad:

Shrimp and scallop cakes with asparagus and chive vinaigrette

Soup

Curried Pea Soup

Entrée Selections

Montana beef tenderloin with portabella mushroom cap and merlot sauce

Or Glazed Sea Bass with ginger butter sauce

Desert

White Chocolate Lime Mousse Cake

We will happily accommodate any dietary preference or restriction