Scribd Logo
Upload

Welcome to Scribd!

  • Vegan Dinner

    Uploaded by

    Julie K. Murray
    1K views2 pages
    Vegan Dinner and Wine Pairings Tuesday February 25, 6:00 p.m. Amuse Bouche Tofu Ceviche with Mangos, Cucumbers, Citrus, Red Bell Pepper and Plantain Crisps Salad Grilled Romaine Hearts with Roasted Shallot Vinaigrette, Pine Nuts and Cipolini Onions Rodney Strong Sauvignon Blanc Sonoma, California Appetizer Onion Tart Tatin Upside Down Bermuda Onion Tart in Puff Pastry Braised in Maple Syrup and Balsamic Vinegar Hess Select Chardonnay, Monterrey, California Entree Grilled Mushroom Wellington Wrapped in Wilted Spinach, Roasted Red Bell Pepper and Buttercup Squash in Flakey Puff Pastry. Served with Roasted Garlic Mashed Potatoes and Romesco Sauce Franciscan Estate Merlot, Oakville, Napa, California Dessert Japanese Kabocha Squash Crème Brûlée with Brandied Apples St Julian’s Catherman’s Port 39.99 per person (plus tax and gratuity) Please, no discounts Make a Reservation Farm2 http://secchiainstituteforculinaryeducation.fbmta.com/members/ViewMaili... 1 of 2 2/17/2014 11:46 AM The Heritage Restaurant Secchia Institute for Culinary Education 151 Fountain Street NE Grand Rapids, MI 49503 P: 616-234-3700 F: 616-234-3698 http://cms.grcc.edu/heritage

    Copyright

    © Attribution Non-Commercial (BY-NC)

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    Report this Document
    Vegan Dinner and Wine Pairings Tuesday February 25, 6:00 p.m. Amuse Bouche Tofu Ceviche with Mangos, Cucumbers, Citrus, Red Bell Pepper and Plantain Crisps Salad Grilled Romaine Hearts with Roasted Shallot Vinaigrette, Pine Nuts and Cipolini Onions Rodney Strong Sauvignon Blanc Sonoma, California Appetizer Onion Tart Tatin Upside Down Bermuda Onion Tart in Puff Pastry Braised in Maple Syrup and Balsamic Vinegar Hess Select Chardonnay, Monterrey, California Entree Grilled Mushroom Wellington Wrapped in Wilted Spinach, Roasted Red Bell Pepper and Buttercup Squash in Flakey Puff Pastry. Served with Roasted Garlic Mashed Potatoes and Romesco Sauce Franciscan Estate Merlot, Oakville, Napa, California Dessert Japanese Kabocha Squash Crème Brûlée with Brandied Apples St Julian’s Catherman’s Port 39.99 per person (plus tax and gratuity) Please, no discounts Make a Reservation Farm2 http://secchiainstituteforculinaryeducation.fbmta.com/members/ViewMaili... 1 of 2 2/17/2014 11:46 AM The Heritage Restaurant Secchia Institute for Culinary Education 151 Fountain Street NE Grand Rapids, MI 49503 P: 616-234-3700 F: 616-234-3698 http://cms.grcc.edu/heritage

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    1K views2 pages

    Vegan Dinner

    Uploaded by

    Julie K. Murray
    Vegan Dinner and Wine Pairings Tuesday February 25, 6:00 p.m. Amuse Bouche Tofu Ceviche with Mangos, Cucumbers, Citrus, Red Bell Pepper and Plantain Crisps Salad Grilled Romaine Hearts with Roasted Shallot Vinaigrette, Pine Nuts and Cipolini Onions Rodney Strong Sauvignon Blanc Sonoma, California Appetizer Onion Tart Tatin Upside Down Bermuda Onion Tart in Puff Pastry Braised in Maple Syrup and Balsamic Vinegar Hess Select Chardonnay, Monterrey, California Entree Grilled Mushroom Wellington Wrapped in Wilted Spinach, Roasted Red Bell Pepper and Buttercup Squash in Flakey Puff Pastry. Served with Roasted Garlic Mashed Potatoes and Romesco Sauce Franciscan Estate Merlot, Oakville, Napa, California Dessert Japanese Kabocha Squash Crème Brûlée with Brandied Apples St Julian’s Catherman’s Port 39.99 per person (plus tax and gratuity) Please, no discounts Make a Reservation Farm2 http://secchiainstituteforculinaryeducation.fbmta.com/members/ViewMaili... 1 of 2 2/17/2014 11:46 AM The Heritage Restaurant Secchia Institute for Culinary Education 151 Fountain Street NE Grand Rapids, MI 49503 P: 616-234-3700 F: 616-234-3698 http://cms.grcc.edu/heritage

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    Farm2

    http://secchiainstituteforculinaryeducation.fbmta.com/members/ViewMaili...

    Vegan Dinner and Wine Pairings


    Tuesday February 25, 6:00 p.m.
    Amuse Bouche Tofu Ceviche with Mangos, Cucumbers, Citrus, Red Bell Pepper and Plantain Crisps Salad Grilled Romaine Hearts with Roasted Shallot Vinaigrette, Pine Nuts and Cipolini Onions Rodney Strong Sauvignon Blanc Sonoma, California Appetizer Onion Tart Tatin Upside Down Bermuda Onion Tart in Puff Pastry Braised in Maple Syrup and Balsamic Vinegar Hess Select Chardonnay, Monterrey, California Entree Grilled Mushroom Wellington Wrapped in Wilted Spinach, Roasted Red Bell Pepper and Buttercup Squash in Flakey Puff Pastry. Served with Roasted Garlic Mashed Potatoes and Romesco Sauce Franciscan Estate Merlot, Oakville, Napa, California Dessert Japanese Kabocha Squash Crme Brle with Brandied Apples St Julians Cathermans Port 39.99 per person (plus tax and gratuity) Please, no discounts

    Make a Reservation

    1 of 2

    2/17/2014 11:46 AM

    Farm2

    http://secchiainstituteforculinaryeducation.fbmta.com/members/ViewMaili...

    The Heritage Restaurant Secchia Institute for Culinary Education 151 Fountain Street NE Grand Rapids, MI 49503 P: 616-234-3700 F: 616-234-3698

    http://cms.grcc.edu/heritage

    Join our eClub

    2 of 2

    2/17/2014 11:46 AM

    You might also like