The night started in out Huss Gallery with cocktails and hor dourves, consisting of Potato skins, jalapeno poppers, stuffed mushrooms and shrimp cocktail.
Then the party moved down stairs to our main dining room where our residents and guests had a choice between:
Papillote Salmon
Parchment Paper Poached | Garlic Herb Butter | Wild Rice Blend | Oven Roasted Brussel Sprouts
Filet Mignon
Bing Cherry Demi Glaze | Duchesse Potato | Oven Roasted Vegetables
Brian Kempf | Chef Manager | James King Home and Ten Twenty Grove