At one of the four course dinners for the Indiana Masonic homes we did a saffron
seafood soup for the first course. The second course was a gorgonzola and honey
pear salad en croute. Main entree consisted of pork tenderloin medallions over a
fennel mash potato, then topped with a olive-mustard tapenade. Then we roasted a
filet mignon with an orange peppercorn sauce pared with a warm pesto vegetable
salad. For the dessert we had a variety of mini cheesecakes.