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WHEN HONORING CULINARY ICONS, AN EXQUISITE MEAL MUST BE SERVED!
Hors D’oeuvres
Field Mushrooms and Shallot in Puff Pastry
Meyer Lemon Cured Gravlax with Capers, Red Onion, Lime Sour Cream in Waffle Cone
Petite Mediterranean Tart
Salad
Baby Spinach with Local Goat Cheese, Candied Walnuts and Poached Pear – Balsamic Vinaigrette
Entrée
Roasted Tenderloin (6oz) – Red Currant & Juniper Jus
Horseradish Whipped Potatoes
Carrot, Roasted Roma Tomato, Green Beans & Brocollini
Dessert
Peanut Butter Crunch
Red Velvet Marquis Cake