Evening’s Menu

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Menu Prepared By Michael Grande

First Course

Cheese Tortellini with Kale Pesto and Peas

Second Course

Field Greens with Roasted Asparagus, Cherry Tomatoes, Toasted Ceci Beans with

Creamy Feta Vinaigrette

Third Course

Seared Pacific Halibut with Coriander Roasted Carrot Puree, Roasted Asparagus, and

Hazelnut Brown Butter

Or

Stuffed Acorn Squash, Coconut Curry Rice and Black Beans

Fourth Course

Blueberry Cream Bar, Blueberry Compote, Blueberry Mousse with

White Chocolate Crème Anglaise

 

Wines:
Shenandoah Vineyards and Sobon Estate