Vibrant Dual Entreé & Chocolate Soufflé

Having trouble selecting one entreé? Serve both! For this dinner guests enjoyed a duel entrée of Mushroom Crusted Beef Tenderloin with port syrup and Dijon Herb Crusted Double Cut Lamb Chop with mint lamb jus. Accompaniments included Spring Pea Risotto, Truffle Cauliflower Puree and Mini Micro Vegetables. For dessert Chocolate Soufflé with valrhona chocolate sauce and vanilla ice cream was served with Demitasse Café. Enjoy!

Photos ~ ImageLink Moving Pictures