Penfield

Hors D’ Oeuvre

Alsatian Cheese Tarts

Cannelloni Bean Puree with Prosciutto Crostini

Risotto Croquette with Fontina

Crispy Herbed Mushrooms

Salad

Radicchio and Haricot Vert Salad with Candied Walnuts

Entrée

Roast Rack of Lamb with a Hoison-Orange Glaze, Red Onion

Roasted Sweet Potatoes with a Five Spice Butter

Steamed Pencil Thin Asparagus

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