Evening’s Menu

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Menu Prepared By Chef Jason Poole

Starter

Yukon Gold Potato Soup with Snipped Chives and Sour Cream

Salad

Pickled Beet Salad with Whipped Laura Chenel
Goat Cheese, Spiced Pepitas and Pumpkin Seed Oil

Entrees
Guests Choice of:

Pan Seared Stripped bass with Roasted Red Pepper Polenta,
Broccolini, with a Meyer Lemon-Caper Vinaigrette

or vegetarian option

Eggplant Rollatini with Spicy Tomato Sauce

Dessert
Apple Galette-Apples and Cinnamon
with a Ginger Caramel Sauce

Wines:
Shenandoah Vineyards and Sobon Estate