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Menu ~
Passed Hors D’oeuvres ~ Prepared by John
Mitchell & Adam Smith, Whole Foods Market
Baked
Onion Flatbreads with:
* Pears, Walnuts and Mt. Tam Triple Cream Cheese
* Grapes, Marjoram and Fromage Blanc
Tandoori Turkey with Spicy Peanut Sauce
Corn Fritters with Cilantro Pesto
First
Course ~ Prepared
by Charles Phan, Slanted Door
Hot and Sour Halibut Soup with Tomatoes, Bacca and
Pineapple
Second
Course ~ Prepared by
Traci Des Jardins, Jardiniere
Pan Roasted Squab with Date Puree and Eggplant Confit
Third
Course ~ Prepared by
Bradley Ogden & Michael Otsaka, The Lark Creek Inn
Roasted Beef Ribeye with Chanterelle Mushroom Turnover,
Lacinato Kale and Sangiovese Glaze
Fourth
Course ~ Prepared
by Nicole Plue, Julia’s Kitchen at COPIA
Caramelized Apple Pain Perdu with Cinnamon-Rosemary Ice Cream |