Spring Menu Lunch
March 20, 2012Cocktail Reception
Ripe Plum Tomato Flatbread
with fresh basil, roasted garlic and melted Parmesan cheese
Artichoke & Goat Cheese Flatbread
with leaf spinach, balsamic onion and roasted peppers
Artichoke-Stuffed Artichoke Leaves
with organic arugula, Parmesan cheese and balsamic glaze
Zardetto Prosecco, Treviso NV
Strawberry Kir RoyalSalad
Tomato & Haas Avocado Salad
with organic arugula, balsamic glaze, and grilled bruschetta
Aveleda Vinho Verde, Portugal ’10/’11Entrees
Sharing Platter Presentation
Columbia River Steelhead Trout
with spring vegetables, basmati rice and lemongrass sauce
Botani Moscatel, Sierras de Malaga ’10Lamb T-bone Chops
with asparagus, truffle mashed potatoes and red wine glaze
Allegrini Palazzo della Torre Corvina Veronese ’08/’09Spicy Snow Peas & Shiitake Mushrooms
with roasted almonds
Lioco Indica Rose, Mendocino ’11Dessert
Mini Indulgence Desserts
Individual servings of classic desserts
Selbach-Oster Bernkasteler Badstube Riesling
Auslese, Mosel ’06/’10
