Indiana Masonic Open House

At the monthly open house we did soup and salad for the entree. The soup was a home made minestrone with sautéed pancetta, Swiss chard, and the other traditional vegetables. The salad consisted of a baked parmesan bowl stuffed with spring mix, sunflower seeds, kalamata olives, tomato, carrots, fresh basil vinaigrette, balsamic reduction, and micro greens.

The dessert consisted of a white chocolate cheese cake with a raspberry glaze. The other dessert was a dark chocolate crème Brule.