#1 Grilled Wild Alaskan Salmon
Starters
Antipasto platters of local fresh artisan bread served with Mount Townsend Creamery cheeses, Hot Artichoke heart Pate, Calamata Olive Tapenade and Fresh Fruit
Mushrooms stuffed with fresh herbs, cheeses, * sausages and pine nuts (optional)
Entree
Grilled Wild Alaskan Salmon, served with my lemon-sorrel sauce
Sides
Basmati Rice Pilaf made with fresh herbs, orange zest, toasted almonds, dried apricots and peas
Grilled sweet peppers, onions and summer squashes
Salad
Mixed local organic greens with caramelized walnuts, gorgonzola cheese and dried cranberries with our balsamic-cranberry vinaigrette
#2 Herb-Crusted Pork Tenderloin
Starters
Almon stuffed dates, wrapped in bacon and drizzled with a reduced Balsamic vinaigrette
Tomato, Fresh Mozzarella and Basil Bruschetta
Spanikopitas
Entree
Herb-Crusted Pork Tenderloin with a roasted pepper and hazelnut sauce
Sides
Polenta Gratin with fresh herbs, wild mushrooms and cheeses
Sauteed Onions, zucchini, toasted almonds and feta cheese
Salad
Classic Caesar Salad with Romaine, Parmesan Reggiano Cheese, homemade garlic croutons and lemon-garlic dressing
#3 Rosemary-Grilled Flank Steak
Starters
Local Pane D'Amore Baguettes with Hot Artichoke Pate
Sausage and Herb stuffed Mushrooms
Entree
Rosemary-Grilled Flank Steak
Accompaniments
Potato Gratin with gruyere cheese and wild mushrooms
or
Roasted Baby Potatoes in olive oil, rosemary and salt
Blanched Asparagus with a green peppercorn-Dijon sauce
Salad
Baby spinach salad with oranges, caramelized walnuts and Chevre cheese in a citrus vinaigrette