Hors d’Oeuvres

Italian Sausage Bites

Caprese Skewers

Shrimp Cocktail

Olive Tapenade with Crostini

Assorted Cheeses, Salami, Olives, and Peppers

First Course

Bread, Parmesan Cheese, and Infused Bernardi Oil

 Spring Delight Salad

Tossed iceberg and spring mix with cherry tomato, croutons, bleu cheese crumble accompanied with Mona’s House Dressing.

Entrée

Prime Rib

Slow roasted angus prime rib with creamy horseradish sauce.

Key Largo Vegetable Blend

Seasoned and steamed Key Largo vegetables with lemon.

Garlic Mashed Potato with Green Onion

Dessert and Coffee Station

Cheesecake

Cheese cake with strawberry topping.

Meal catered by Bernardi’s of Toluca, IL