Cowboy Filet Class

Salad Arugula tossed in a balsamic vinaigrette, topped with sliced peaches, red onions, candied pecans, and Gorgonzola cheese. Entrée Bacon-wrapped filet topped with crispy fried onions and a red wine demi-glace, served with twice-baked potatoes and garlic Parmesan–roasted asparagus. Dessert Warm apple cobbler served with vanilla ice cream.