From Vine to Wine: Dinner Menu

Hors d’ oeuvres
Naked Spicy Tuna-deconstructed Sushi
Braised Balsamic Pork Belly Crostini with Pickled Shallots
Honey Apple Croutes with Brie and Pecans
“Action Station” – Flame Seared Salmon Salted with Black Lava Sea Salt

2nd Course
Split Pea Soup with Whipped Goat Cheese Cream and Chive Infused Croutons

3rd Course
Pan Seared Fresh Sea Scallops with Spicy Pickled Daikon Slaw

4th Course
Braised Beef Short Rib with Smoked Poblano
Mashed Potatoes-served with Roasted Carrots
By Request Only: Vegetarian Quinoa Lasagna (Please email jmgiffor@illinois.edu.)

Fruit and Cheese Plate

Dessert
Carmel Corn Panna Cotta

For more information on the From Vine to Wine event, click here.