Monday June 20, 2005
6:30PM
RECEPTION
Seared Foie Gras with Vanilla Scented Yam Puree, Fleur de Sel and Reduction of Golden Balsamic Vinegar
Jumbo Day Boat Scallops with Dungeness Crab Salad, Truffle Corn Emulsion and Osetra Caviar
Beer Braised Angus Short Ribs, Celeriac Potato Mash, Baby Spinach and Port Wine Glace
An Assortment of Whipped Artisan Cheeses with Roasted Beets and Spiced Croutons
$75 inclusive of tax and gratuity
ACF Certification Point for Education
Bruce D. Paton CEC
Call the CAPC Office 415-874-3900