First Course
Crisped Halibut with Potato Crust
Shaved Brussels Sprouts, Applewood Smoked Bacon
Second Course
Spring Garden Lettuces,
Shallot Dressing, Shaved Breakfast Radish,
Cucumbers and Avocados
Main Course
Bison Wellington,
Red Wine Reduction, French Beans, Cipollini Onion
Dessert
Warm Meyer Lemon Steamed Pudding
with Idaho Huckleberry Sauce and Newtown Pippin Apples
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