Spring Dinner and Auction Menu, April 23^rd, 2016

Prepared by Rain City Catering

Appetizers 

Teriyaki meatballs, marinated in a pineapple ginger glaze 

Fresh spinach and wild mushroom tartlets, filled with caramelized onions and parmesan cheese 

Garlic rosemary grilled chicken skewers, brushed with a lemon thyme aioli 

Plated Dinner  

All meals include:

Homemade buttered rolls

Mixed spring greens salad with candied pecans and crumbled bleu cheese, tossed in a balsamic honey dijon vinaigrette dressing

Grilled seasonal vegetables in an herbal butter sauce and roasted garlic Yukon Gold mashed potatoes

Entree choices:

Mesquite grilled salmon fillet, topped with a fresh basil pesto & beurre blanc sauce

Grilled grass-fed beef tenderloin, served with a caramelized Vidalia Onion and red wine demi-glace

Grilled portabella mushroom steak, topped with caramelized onions, sautéed spinach, and roasted peppers