Canoe Ridge December 20, 2006
Appetizers
Chicken Satay with Italian Salsa Verde
Blanched Mussels with Mussel Juice Mignonette
Endive with Goat Cheese Mousse, Candied Hazelnuts, and Lemon Zest
Dinner
Organic Mixed Green Salad with Red Wine Vinaigrette
Roasted Fingerling Potatoes with Aoli
Crispy Polenta Rounds with Creamed Spinach
Herb Roast Leg of Lamb
Side of Atlantic Salmon with Lemon Butter Sauce