The evening featured pre-dinner hors d'oeuvres and locally-sourced, vegetarian family-style dinner with dessert at Basil's Fresh Pasta and Deli.
The event began at 6 pm with pre-dinner hors d'oeuvres, live-music by RedLeg Husky, and cash bar .
The event began at 6 pm with pre-dinner hors d'oeuvres, live-music by RedLeg Husky, and cash bar .
Menu
Bread & Oil Course
provided by
Stickboy & Art of Oil
Baby Spring Green Salad, (GF, VG)
Seasonal Vegetables, Honey Ginger Vinaigrette
Basil’s Vegetarian Pea Pesto Lasagna (V) -or- Risotto (V,GF)
Goat Cheese, Spinach, Shiitake Mushroom
Marsala Beurre Blanc
Semolina Shortcake (V, GF) - (VG w/o ‘Mousse’)
Ricotta ‘Mousse’ w/ Lemon Glaze
Local food sourced from Harvest Table, Homestead Mushrooms, New River Growers
provided by
Stickboy & Art of Oil
Baby Spring Green Salad, (GF, VG)
Seasonal Vegetables, Honey Ginger Vinaigrette
Basil’s Vegetarian Pea Pesto Lasagna (V) -or- Risotto (V,GF)
Goat Cheese, Spinach, Shiitake Mushroom
Marsala Beurre Blanc
Semolina Shortcake (V, GF) - (VG w/o ‘Mousse’)
Ricotta ‘Mousse’ w/ Lemon Glaze
Local food sourced from Harvest Table, Homestead Mushrooms, New River Growers
