First course: steakhouse wedge salad featuring crisp iceberg lettuce, crumbled blue cheese, bacon bits, and herbed buttermilk dressing.
Second course: tender sous vide beef tenderloin served with red wine reduction, grilled asparagus, twice baked potatoes, house-baked yeast rolls.
Third course: individual New York-style cheesecake served with Plant City Strawberry coulis.
