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