The SCBtVS Banquet
SALAD: Mixed Baby Field Greens with Sunflower Seeds and Roasted Corn. Served with Ranch and Vidalia Onion Vinaigrette
ENTREE: Pan Seared Statler Chicken with Wild Mushroom Compote and Garnished with Roasted Squash; Roasted Yukon Gold Potatoes; Brocollini with French Cut Carrots; Assorted Rolls and Butter
DESSERT: Jack Daniel's Pecan Pie or Chocolate Velvet Torte