Assorted cheeses and meats

Tableside Caesar salad with grilled shrimp and scallops
Belle Glos ‘Meiomi’ Pinot Noir

Duck two ways seared breast served with confit leg and thigh, macaroni and cheese with haircot vert and
caramelized onion cornbread
Rombauer Cabernet Sauvignon

Peach cobbler, Illinois honey and confetti cake ice cream
Movendo Moscato

Kids Cooking Class

Chef James Kremer will teach kids some basic kitchen skills as they build a gourmet kid-friendly meals including:

• Healthy smoothies
• Fruit salad
• Baked taco lasagna
• Fresh fruit trifle

Italian Feast Buffet

Wednesday, April 13^th

5:30pm

$19 +tax/adults, $9 +tax/kids

Italian feast with all of your favorites:

• Salad and bread sticks
• Baked lasagna
• Sausage and peppers
• Baked ziti
• Roasted vegetables
• Pasta bar with your choice of fresh vegetables, meats, pasta and sauces all cooked right in front of you
• Cannolis

Join us for dinner before the Symphony! We will provide a shuttle bus to the shows – the bus arrives at 7:00pm and leaves by 7:15pm. Please call 686-2582 to make your dinner reservations.

Join us at 5:30pm, with dinner to follow at 6:30pm.
April’s Book: Dead Wake
Author: Erik Larson
Presenter: Mike Sheckleton
Call the Front Desk to make reservations at 686-2582. Please e-mail Jill Terry if you have any questions, at
terryjet2@aol.com.

2014 Goldeneye Anderson Valley Gewurztraminer Confluence Vineyard:
Crab and lobster seaweed wrap with fried duck fat shoestring potatoes and ginger
2014 Paraduxx Proprietary Napa Valley White Wine:
Spring vegetables with grilled bread and trio of soft cheese
2012 Paraduxx Napa Valley Syrah:
“Pork Tasting”: House cured bacon with quail egg, smoked pork tenderloin, Cuban, and trotter risotto
2013 Canvasback Red Mountain Washington State Cabernet Sauvignon:
Colorado rack of lamb with a coffee and herb rub, black cherry demi-glace, chive Yukon gold whipped potatoes, and wilted greens

Administrative Professional Day

Wednesday, April 27^th

11:30am

Soups

• Potato
• Chicken vegetable
• Spring pea

Salads

• Tossed with assorted toppings
• Spinach Berry
• Broccoli salad
• Pasta salad
• Seafood salad
• Cottage cheese with tomatoes, green onions and cucumber
• Asian shrimp salad

Hot Entree

• Chicken and wild rice with honey dijon

Desserts

• Assorted desserts