August Four Course Meal at Indiana Masonic Home

 

August four course meal. We had a trio appetizer plate consisting of shrimp toast, pear and roque fort wrapped in prosciutto, drizzled with a balsamic glaze, and a crimini and goat cheese canapé. For the salad we had a bundle of baby greens nested in a concasseed tomato with a roasted yellow pepper vinaigrette.

 

 

The entree had a grilled swordfish wit a citrus chutney, roasted beef tenderloin over the top of asparagus, polenta triangle, and a burgundy marinara. The dessert was a grand mariner crème Brule and a passion fruit mango mousse.