Four Course at Indiana Masonic Home

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.