Recently at Westminster Place Chef Rob Campbell and I had a special menu planned for the board reunion party. The event began with a collection of passed appetizers followed by a three course dinner.
Deviled egg and prosciutto stuffed peppa dew peppers
Homemade smoked chicken empanadas with poblano cream
Lime poached shrimp on a mole bread crostini with avocado hummus and tomato foam
Romaine wedge, green goddess, horseradish havarti, pretzel toast
Beet and blood orange cured salmon, Spring vegetables
Carved beef tenderloin with cherry-demi, Spring vegetables
White chocolate pot de crème with berry coulis
Christopher Moore
System Executive Chef-
Presbyterian Homes