Menu

Appetizers

• Salmon mousse on an endive petal with capers and dill
• Vegetable spring roll with a prickly pear sauce
• Tepary bean hummus on an English cucumber with lemon zest and black pepper
• Pita round with basil pesto, roasted squash, asparagus, tomato, topped with queso fresco

Dinner

• Rustic bread sticks with a pesto butter
• Chilled tomato, avocado and corn soup
• A vegetable tower of polenta, soy and black beans, spinach, tomato, portabella, asparagus, queso fresco
• New York steak with chimichurri sauce
• Medley of garden fresh asparagus, heirloom potatoes and grape tomatoes

Dessert

• Lemon cake laced with a poppy seed infused lemon glaze
• Chocolate truffle with desert honey brittle
• Sonoran prickly pear and brandied cherry trifle

Edible flowers will adorn each course this evening