Sample Plated Dinner


  • Shitake Mushroom, Yam, and Green Onion In a Wonton Cup with Cilantro Lime Mayo
  • Asian Marinated Duck Breast with Yam Noodles


  • Carrot Soup with Chive Oil Garnish


  • Oven Roasted Tomato, Artichoke, Eggplant & Avocado Salad

Main Course

  • Basil Crusted Halibut In a Light Tomato Broth
  • Sweet Brown Rice Cake and Grilled Asparagus
  • Herb and Pink Peppercorn Crusted Beef Tenderloin with a Wasabi English Pea Stuffed Roesti,
  • Butternut Squash and Wild Mushrooms with Kale (from Ann’s garden)
  • Red Wine Meat Stock Reduction and Pesto


  • Chocolate Cake with Black Currant Sauce