Rosemary Pork Dinner (sample)

Appetizers
• Mesquite and hickory grilled chicken satay with ginger sweet soy
• Goat cheese mousse in Parmigiano Reggiano crisp cups
• Lemon artichoke pesto served with French bread

Soup
• Cream of sherried wild mushroom

Salad
• Herb field greens with pears, candied pecans and Gorgonzola served with a smoked tea vinaigrette

Main Course
• Grilled rosemary pork tenderloin with port fig preserves
• Grilled vegetables tossed in extra virgin olive oil and balsamic vinegar
• Roasted fingerling, purple and red potatoes with a hint of fresh sage

Dessert
• Heavenly jasmine flan with
mango coulis