Mixed organic greens with toasted hazelnuts, mandarin oranges, feta, and thyme vinaigrette
Petite beef tenderloin with potato risoti and pan seared salmon with wild mushroom quinoa and fig balsamic glaze
Chocolate-dipped strawberry, miniature cherry tart, and pumpkin mousse
Roasted maitake mushroom with soft vegan, gluten-free polenta
Wine generously provided by
Elizabeth Chambers Cellar & Silvan Ridge Winery
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