Guest Chef Night Menu

The Hunt Club

June 28, 2012
Chef Dan Gilmore

Starter
Watermelon Salad with Feta, Niçoise Olives, Parsley

Entrée
Slow Roasted Sockeye Salmon with Warmed Shaved Summer Squash, Heirloom Tomatoes & Fennel Confit

Vegetarian
Faro Stuffed Grilled Eggplant with Warmed Shaved Summer Squash, Heirloom Tomatoes & Fennel Confit

Dessert
Sorrento Lemon Bar with Raspberries, Huckleberry Sauce & Huckleberry Whipped Mascarpone