Spring Garden “Book Club” Dinner
Passed Appetizers

Beef Carpaccio with Horseradish Crème & Pickled Shallots

Stuffed Mushroom with Chorizo, Golden Raisins and Toasted Pine Nuts

Arancini Filled with Black Mission Fig & Camembert


First Course

Heirloom Tomato, Herb and Feta Tart Served with a Basil Dressing



Roasted Sea Bass Served with a White Wine Artichoke Barigoule and Fingerling Potatoes Sweet Pea and Basil Risotto Finished with Pecorino Cheese



Meringue Shell with Meyer Lemon Curd, Fresh Berries and Warm Fudge