Sunday, April 4, 2021
at 1:00pm to 5:30pm
Hand-crafted, course luncheon by Chef Dave Jones. Reservations required. Serving from 1:00 to 5:30 p.m. Cost: $52.95 per person. Children (under 12 years old): $29.95 per person.
OREGON BAY SHRIMP COCKTAIL
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FIRST COURSE
Wild Mushroom Soup, Tuscan bread crumbs, crème fraiche
-or- Bloomsdale Spinach Salad
sugar cured bacon, chopped egg, Honey - lemon dressing
ENTRÉE
PAN SEARED NEW YORK STEAK
grilled asparagus, aged Gouda potatoes, bordelaise
Wine Pairing: Obsidian Ridge Cabernet Sauvignon
PAN SEARED SALMON
French lentils, roasted baby carrots, artichoke pesto, lemon beurre blanc
Wine Pairing: Selby Chardonnay
GRILLED ORGANIC CHICKEN BREAST
butternut squash polenta, dried cherries, candied pecan, roast chicken broth
Wine Pairing: Pecchenino “San Luigi”
ROAST LEG OF LAMB
stuffed with dried tomato pesto, charred Cipollini onions – wheat berry, broccolini, garlic herb jus
PARMESAN REGGIANO RISOTTO
English peas, king trumpets, tomato coulis, evoo
Wine Pairing: Anselmi “San Vincenzo”
DESSERT
Vanilla Panna Cotta, fresh berries
-or- Lemon Lavender Meringue Tart
-or- Chocolate Ganache Tart w/ Vanilla Ice Cream
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