Trio Appetizer Plate
At our monthly four course meal for the residents at the Indiana Masonic Homes
we started by having a trio appetizer plate that consisted of a boursin cheese
crusted crostini with a seared filet mignon medallion topped by a roasted bell
pepper relish, a delicately smoked salmon piped on a cucumber cup finished by
fresh dill, and a crostini topped by sherry marinated pork tenderloin,
caramelized onion, and a apricot chutney.
Roasted Beet Salad
The second course consisted of a bed of mixed greens topped by fresh roasted
gold and red beets, parmesan, tomato, and a apple cider vinaigrette.
The main entree was a marinated and grilled veal porter house topped over a
saffron confetti rice then kissed by a cabernet pan reduction, pan seared
scallops with a citrus cream sauce, and zucchini roll ups filled with goat
cheese, sautéed prosciutto, and fresh basil accompanied by a home made red wine
and balsamic reduction. The fourth course was a tuxedo bombe with fresh
raspberries and a chocolate stick.