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