The Dinner Menu

Updated: We met with the caterers at the Knights of Columbus Hall in Sanford, and the committee came up with the following menu:

Choice of Two Entries:
Sirloin Tips in Burgundy Wine Sauce
Baked Stuffed Chicken with Light Fruit Glaze

Starch:
Rosemary Herbed Roasted Potatoes

Vegetables:
Glazed Baby Carrots
Green Beans Almandine

Appetizers:
Cheese & Crackers platters
Vegetable platter

Dessert:
Still to be determined, but probably a special cake