DINNER MENU
First Course
Roasted Heirloom Carrot, Blood Orange and Queso Fresco Salad
with Carrot Hummus, Shaved Radishes and Frisee served with a Blood Orange Vinaigrette
Entrée
Hot Honey Mustard Glazed Roasted Chicken Breast
with Creamy Whipped Potatoes, Grilled Bell Peppers and Green Beans
Dessert
Sunflower Cake
White Chocolate Cream, Honey-Blueberry Compote and Honey Tuile
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