Salad
Mesclun garden herb and grilled bosc pear salad with Roquefort blue cheese and spiced pecans
Balsamic & olive oil dressing
Entrée
Breast of chicken filled with prosciutto, asiago, and spinach with a balsamic pecan mushroom jus
Dessert
Timbale of chocolate trio delice with Nova Scotian berry and almond tuile
