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.