Evening’s Menu

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Menu Prepared By Chef Jason Poole

Starter
Rustic Tomato Soup with
Basil Oil and Garlic Crostone

Salad
Baby Greens with Point Reyes Blue Cheese
Pickled Yellow Beets, Oven Dried Baby Tomatoes
Herb Mustard Vinaigrette

Entrees
Guests Choice of:

Roasted All Natural Chicken,
White Cheddar and English Pea Grits
Roasted Asparagus and Dijon Jus

or vegetarian option

Mint and English Pea Ravioli
Baby Root Vegetables and
Arugula in a White Wine Nage

Dessert
Dessert Duet of Dark Chocolate with
Hazelnut Crunch and Key Lime Torte

Wines:
Shenandoah Vineyards and Sobon Estate