The menu for tonight was designed by our President, Efrain Raices and Past president and Culinary Advisoer, Eric Eisenbud.

1st Course: Spring Egg Drop Soup

2nd Course: Poached Wild Salmon with Peas and Morels

3rd Course: Cocoa-Cured Pork Tenderloin with Fava Bean Puree, Golden Beet and Carrot Puree and Olive-Pear Relish

4th Course: Basil Ice Cream with Lemon Cookies.