Page 158 - OBAL_CompleteBook_2016

Dinner Menu

Freshly Baked Artisan Rolls and Focaccia Bread

Butter and Margarine

First Course

~ Sonoma Salad ~

Mixed Greens, Shaved Heirloom Carrots
with Poached Pears
Goat Cheese,

Candied Pumpkin Seeds with a
Raspberry Vinaigrette

Second Course
~ Duet Entreé ~

Red Wine Braised Boneless
Short Rib of Beef

and
Garlic Prawns
Grilled Polenta Cake

Rainbow Cauliflower
Blistered Tomatoes

Third Course
~ Alternating Dessert ~

Chocolate Chiffon Cake with
Spiced Chocolate Mousse and Caramel Glaze

or
Lemon and Olive Oil Cake with
Brandied Cherry Compote (nut free)

Starbucks Regular & Decaffeinated Coffee and Assorted Tazo Teas

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