CHEFEAST

February

 Four Course Dinner

$58per Person

Party of Six to Twelve Guests Required

Starters

Jumbo Shrimp Cocktail

with spicy cocktail sauce and baby greens

Salad

Fresh Spring Mix Salad

Seasonal berries, toasted pistachio, warm goat cheese crouton with strawberry balsamic vinaigrette

Main Course

Traditional Seafood Newberg

shrimp, scallops & lobster in a tomato cream sauce served in a puff pastry shell

with steamed asparagus

Dessert

White and Dark Chocolate Mousse Terrine

 with chocolate and raspberry sauces, fresh whipped cream, and butterfly tulip cookie