We hope you can join us next time!

The menu that we created for this dinner is as follows:

First taste: Locally crafted ginger ale

Crostini with Sunshine’s goat cheese and Gillet pear chutney

Salad: Lundburg brown basmati, almonds and dried blackberries with arugula, black mission figs and miner’s plums

Soup: Roasted Red Pepper soup with Tomatillo foam

Entree: Seitan Tenderloin in a smokey BBQ sauce, purple Peruvian poatatoes and Kabocha squash with butter and sea salt, sauteed greens with toasted walnuts

Dessert: Concord Grape Strusel and Saffron Cream

Selection of Raw Chocolates made by the Raw Chocolatier

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Uncategorized by Wendy Van Wagner