A Helping of Hope with Chef Sourav

On the Menu…

• Amuse-bouche – Roasted fennel olive oil beet and feta stack on a bed of artisan greens, hummus drizzle – or – Caprese wrapped in prosciutto, balsamic glaze
• Soup – Local apple and butternut squash soup with a hint of coconut milk and Thai red curry – or – Creamy mushroom soup with herb infused oil
• Salad – Redcliff salad: Greens, local veggies, homemade Italian dressing – or – Spinach salad with strawberries, walnuts, red onion slivers and feta cheese
• Main Course – Salmon baked, shrimp skewer, teriyaki glaze, rice pilaf and oven roasted vegetables – or – Butterflied chicken breast, local cherry tomato bacon rose sauce, roasted garlic mashed potatoes and roasted vegetables.
• Dessert – Cheese cake, berry coulis – or – Fruit Cup: Seasonal berries, pineapple, cantaloupe, honeydew