Evening’s Menu

FOUwebAuthorsMenu

Menu Prepared By Chef Jason Poole

Starter

Vegetable Strudel with Spring Mushroom Cream Sauce and Popcorn Shoots

Salad

Watson Farms Baby Head Lettuce, with House Made Pulled Mozzarella,
California Strawberries, Shaved Almonds, Lemon Basil Vinaigrette

Entrees

Mary’s All Organic Free Range Chicken Breast
with Saffron and Herb Pearl Couscous,
Spiced Pinenuts, Green Beans and Swiss Chard, Honey Jus

or

Vegetarian Option – Mint & English Pea Ravioli
Baby Root Vegetables & Arugula in a White Wine Nage

Dessert

Spiced Mexican Chocolate Bread Pudding with Kahlua Crèma

Wines: S & L Vinyards, Lodi, CA