Farm to Fork 2019 at Riverwinds

Course One

EGGPLANT TOWER~ Crispy fried eggplant rounds with sliced beefsteak tomatoes,fresh mozzarella cheese, & classic tomato sauce

MUSHROOM RAVIOLI~ Cheese & wild mushroom filled ravioli served in a marsala demi sauce

SWEET POTATO FRIES~ Served with chipotle dipping sauce

Course Two


CLASSIC CAESAR WEDGE~ Romaine heart wedge, garlic croutons, parmesan & asiago cheeses with Tuscan Caesar dressing

MARKET SALAD~ Spring mix salad with cherry tomatoes, cucumbers, carrots, Fuji apples, & bleu
cheese crumbles, topped with a balsamic vinaigrette

Course Three

BLACKENED RIBEYE~ Chargrilled certified angus ribeye steak topped in a cool pineapple citrus cream sauce, served over mashed red bliss potatoes & grilled asparagus

PORK CHOP~ Bone-in pork chop grilled & topped in a sweet Jack Daniels honey glaze, served with baked sweet potato
& fire roasted vegetables

ZUCCHINI CRAB CAKE~ Shredded zucchini & jumbo lump crab cake topped with a roasted pepper aioli over seasoned
parmesan potatoes & grilled asparagus

SHRIMP PRIMAVERA~ A medley of jumbo shrimp & fresh farm vegetables sautéed in a blush sauce over linguini

CHICKEN BARONE~ Sautéed chicken breast topped with spinach, roasted red peppers, prosciutto & mozzarella cheese topped in our demi glaze over mashed red bliss potatoes

MEDITERRANEAN MAHI MAHI~ Pan seared mahi mahi topped with onions & peppers in a white wine & garlic sauce served
over jasmine rice

VEAL MILANO~ Sautéed veal medallions with fresh zucchini & heirloom tomatoes in a creamy lemon chardonnay sauce over linguini

Course Four

Homemade Fruit Tart OR Ice cream