Description
HORS D’OEUVRE
BAKED BRIE CROSTINI WITH HOUSEMADE CARROT MARMALADE
GINGER SPRITZ WITH LIME
FIRST COURSE
SPRING PEA PANNA COTTA WITH ARUGULA SALAD, ASPARAGUS, GINGER TUILLE AND MEYER LEMON MINT VINAIGRETTE
SECOND COURSE
NEW AGE NEW ENGLAND CLAM CHOWDER WITH NEW POTATO & CELERY ROOT IN A LIGHT CLAM VELOUTÉ
ENTREE
CRISP-SKINNED PAN ROASTED CHICKEN, PARSNIP PURÉE, AND CITRUS BEURRE BLANC
DESSERT
MEYER LEMON PISTACHIO POUND CAKE WITH, LEMON CURD HONEY WHIPPED MASCARPONE AND RHUBARB SORBET
DINNER LOCATION: PRIVATE HOME IN KAYENTA, UTAH
**exact address and driving directions will be emailed 1 week prior to event.
