WINTER FEAST

Let’s start 2014 off right with a four course feast. This menu will focus on some great seasonal ingredients that make winter not so bad after all. We get the freshest mushrooms this time of year from all of the rain, some of our favorites are chanterelles and black trumpets that we’ll certainly use in this dish. We also get amazing shrimp this time of year. Cooked to perfection and dressed in this herbaceous green goddess dressing they go perfectly with creamy avocado and crisp Little Gems. The main course will be a fennel and brown sugar crusted pork tenderloin. We use the most flavorful Berkshire pork from Snake River Farms…Then a chef’s twist on rice pudding making it creative yet still comforting.