Spring Family Style Fundraiser

ON TABLES

Hand Crafted Feasting Boards

trio of west marin cheeses,
local charcuteries, house made pate and rilette,
seasonal and dried fruits, marinated olives, smoked almonds,
pickled and raw market vegetables, dip duo,
hearth baked breads and flatbread crackers

FIRST COURSE

Fennel Lovers Salad

baby lettuces, fennel seed-pistachio brittle, fennel bulb,
fresh horseradish, chevre & lemon buttermilk dressing

MAIN COURSES

Baby Lamb Chops

pistachio-lemon cous cous cake, mint pesto

Cider Brined Oven Fried Chicken

whiskey spiked maple, green garlic buttermilk ranch, pickled shallots, secret spice rub

Cauliflower Steak

with tahini-honey cream, moroccan roasted carrots

Crisp Brussels Sprouts

red wine gastrique, lemon, fleur de sel

DESSERT

Apple Studded Almond Cake

with double 8 dairy buffalo gelato