Maple Dijon Glazed Chicken

Challah Bun

Soup

French Lentil and Vegetable

Salad

Baby Arugula with Caramelized Pears and a Honey Balsamic Dressing

Entrée

Roasted Chicken Thighs filed with a Grilled Vegetable Ratatouille topped with a Chicken Demi & Caper Sauce served with Roasted Potato Medallions and Winter Root Vegetables

Chef Choice Dessert