During the holidays we catered the annual Cantata Board Dinner. We served a 3 course meal. First course was a Mixed Winter Green Salad with Prosciutto and a Lemon Horseradish dressing.
For their entrees they had the choice of braised short ribs or halibut en papiote. Both were served with sauteed broccolini and a sweet potato apple hash. For dessert we served a white chocolate raspberry meringue.
