2013 HOW Benefit Dinner Menu

 

5th ANNUAL HELPING OUR WOMEN BENEFIT DINNER

MARCH 12TH, 2013

 

First Course:

 
Chopped Salad    

Vine Ripe Tomatoes, Feta Cheese, Cucumbers, Corn and Apple Vinaigrette

 
 

Second Course:

 
Early Spring Risotto

            Snap Peas, Prosciutto, Mint & Grana Pandano Cheese

 
ENTRÉE:
(Choice of one)
 

Grilled Filet Mignon

            Porcini Mushroom Sauce

 

Local Crab Stuffed Flounder 

Crab & Herb Stuffing

 

Grilled Lamb Chop

            Mint Chutney, Balsamic Glaze

 

Seared Tofu

            Brown Rice, Asparagus & Braised Eggplant & Lentil Caponata

All entrees served with Green Beans Amandine & Potato Puree

 
 
DESSERT:
 
Warm Chocolate Lava Cake with Vanilla Gelato
 
 

$75 per person (Includes 4 course meal and wine from Truro Vineyards)

100% of proceeds to benefit Helping Our Women

Reservations are required – 508.487.4357

 
 

Chef Renee presents this menu with use of organic ingredients and local seafood whenever possible.  The Commonwealth of Massachusetts advises that consuming raw or undercooked meat, poultry, eggs or seafood may increase your risk of food borne illness.  Please inform your server if you have any allergies.

TOP