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Salad

Grilled calamari caesar

Peppered Syrah marinated calamari, char grilled and served on a bed of crisp romaine hearts, raddichio, chipoltle croutons, shaved parmesan and lemon curls

Appetizer

Wild mushroom scalloped ravioli

Hand made ravioli layered with whipped marscopone cheese and fried oyster mushrooms

Entree

Poached fresh halibut

Pan seared and sauteed with roasted shallots, fresh basil leaf and cherry tomatoes, deglazed with chardonnay and finished with a rich garlic veloute sauce.  Served with creamy parmesan risotto.

Dessert

Pear brulee lemon’

Sweet anjou pear with a rich vanilla custard served with lemon curd under a sugar tower

The Art of Food

A special dining event

Presented by Chef Vinessa Mulinix

with artist Don Nisbett

March 28th four courses $50/per person

reservations only 360-642-0064