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