May 20th Cooking Class Menu
APPETIZER
6 Cheese and Bacon Tostada
Fresh Mozzarella, Asiago, Parmesan, Monterey Jack, Cheddar and Jalapeño Cream Cheese, Mesclun Greens, Tomatoes, Extra Virgin Olive Oil
SALAD
Arugula with Porcini Mushroom Oil and
Roasted Vegetable and Mozzarella Flatbread
ENTRÉE
Sautéed Chicken and Shrimp
Capers, Artichokes and Tomatoes, Lemon Beurre Blanc Sauce, Quinoa
DESSERT
Wild Berry Tart