Heart of Hospice Dinner
An evening of fine dining, wine, and music.
Greek Olive Platter
Greek olive mix, roasted red pepper relish, eggplant pâté, braised garlic cloves, sweet basil pesto, and house sourdough.
Ahi tuna poached in olive oil. Served on a bed of mixed spring greens and topped with pine nuts and Amish blue cheese. Drizzled with an orange-balsamic vinaigrette.
Smoked Sirloin Sangiovese
Smoked sirloin of beef grilled and topped with a Sangiovese and sun-dried tomato butter. Served on a bed of andouille and shaved fennel bulb risotto.
Kachemak Bay Halibut
Local halibut dusted with blue cornmeal and pan seared. Served with grilled asparagus and white truffle mashed potatoes.
Prepared by Carol Standaert.
We are happy to adjust the menu to meet your dietary needs.
Saturday March 25, 2006 @ 7:00 p.m.
$75.00 (Sirloin or Halibut) includes tax and gratuity