Butter lettuce wedge with roasted corn, bacon lardon, chipotle ranch dressing, red onions, and ciabatta croutons
Seared chicken breast, sauce provencal (tomatoes, onions, garlic, olives, capers, basil) with herbed butter-crushed red potatoes, and asparagus
Cedar plank salmon with spring vegetable fregola sarda pasta, charred bell peppers, chermoula, and asparagus
Artichoke and poblano pepper risotto with spinach and smoked red onion puree, and asparagus
All entrées served with bakery fresh artisan bread & butter
Graham cracker crust, smoked and salted chocolate ganache, vanilla marshmallow, whiskey caramel sauce, and toasted marcona almonds
Contact Alicia@mhkc.org or 971-230-2930 to confirm your meal choice.