The Menu
Passed hors d'oeuvres and dessert will be served; please make your entree selection when you RSVP.
Seared Salmon
local honey and citrus glaze over Mediterranean couscous, heirloom tomato, haricot vert
Grilled Chicken *GF
roasted corn, sweet bell peppers, fresh citrus, creamed yuca with roasted poblano
Grilled Filet *GF
rainbow carrot, roasted heirloom potato, za’atar, arugula, harissa romesco (cooked medium rare)
Rigatoni Arrabiata *VG
roasted tomato arrabbiata sauce with grated parmesan, asiago
Brown Butter Orecchiette *VG
wild mushroom, walnut, ricotta
For all the days along the way