Menu

SALAD

Butter lettuce wedge with roasted corn, bacon lardon, chipotle ranch dressing, red onions, and ciabatta croutons

ENTRÉE

Seared chicken breast, sauce provencal (tomatoes, onions, garlic, olives, capers, basil) with herbed butter-crushed red potatoes, and asparagus

-or-

Cedar plank salmon with spring vegetable fregola sarda pasta, charred bell peppers, chermoula, and asparagus

-or-

Artichoke and poblano pepper risotto with spinach and smoked red onion puree, and asparagus

All entrées served with bakery fresh artisan bread & butter

DESSERT

S’mores Bar

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.