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by Michele Anna Jordan,
James Beard Award-Winning Culinary Author 

Appetizers
Cottonwood Catering
Seared Padron Peppers
Salmon Tartar on Sesame Rice
Croutes with Wild Mushrooms & Feta 
Crispy Filo Wrapped Shrimp w/ Citrus Relish

First Course
Golden Gazpacho & Avocado Cream

Main Course
Grilled Butterflied Leg of Lamb
Farro with Italian-Style Salsa Verde
Blue Lake Green Beans in Tomato Vinaigrette
Farmers Market Salad

Dessert
Gravenstein Grill
Peaches & Cream Panna Cotta

*Dietary restrictions and preferences will be accommodated with advance notice.
Please contact Dominique Flores at 707-887-1647 x 126 or
DominiqueF@FFTfoodbank.org
if you require a vegetarian, gluten-free or non-red meat option.