TPRF Annual Dinner Gala 2014 Menu

All gluten-free except the Pine Nut Crusted Salmon

Starter:
Baby Red & Green Leaf Lettuce
with Grilled Asparagus, Shaved Fennel and Fine Herb Vinaigrette

Main:
Pine Nut Crusted Salmon
with Quinoa, Caramelized Cauliflower, Artichoke, Cipollini Onion, Sesame-Currant Relish

Herb Roasted Chicken Breast
with Olio Nuevo Yukon Potato, Sugar Snap Pea, Breakfast Radish, Rhubarb Relish

Coriander Spiced Tofu
with Quinoa, Broccolini and Picholine Olive Fennel Relish

Dessert:
Dark Chocolate “Bombe”
with Candied Fig and Cassis Sorbet

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