5-COURSE DINNER WITH MARTINI PAIRINGS
Martini demonstrations by professional mixologist, Jenna Heroux.
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Appetizers: Brioche toast with warm Goat Cheese and Black Mission Figs; Grilled Asparagus wrapped with Prosciutto; Assorted Olive display, Cheese board with Crackers, Mixed Salted Nuts
Starter: Watercress Soup served with assorted Breads and whipped butter
1st Entree: Pan Seared Sea Bass Filet with Kiwi Cilantro Chutney and Citrus Segments served with Julienned Vegetables and Mashed Potatoes
2nd Entree: Ginger Sriracha Roasted Pork Tenderloin served with Sauteed Chard with chopped Ginger, Onion, and Brown Rice
Dessert: Bananas Foster Tartelette served with warm Vanilla Bean Ice cream
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