Sample Plated Dinner
Appetizers
- Shitake Mushroom, Yam, and Green Onion In a Wonton Cup with Cilantro Lime Mayo
- Asian Marinated Duck Breast with Yam Noodles
Soup
- Carrot Soup with Chive Oil Garnish
Salad
- 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
Dessert
- Chocolate Cake with Black Currant Sauce