Mumford’s Spring Tasting Dinner
Friday, April 19^th & Saturday, April 20^th 2013
$68.00/person (not including tax or gratuity)
B.Y.O.B.

Appetizer

The Classic Chilled Poached Shrimp
With Chris’s Cajun cocktail sauce served ice cold with a homegrown micro-green salad

Or

“Shot and Roll”
A shot of hot tomato-ginger consommé along with an herb whipped goat cheese and spinach profiterole

Salad

The Two-Bean Salad
Black and white beans, oven-roasted tomatoes, cilantro almonds, lemon zest and feta cheese over chiffonade of romaine lettuce with a lemon and olive oil drizzle

Fish

Wild Rice Dusted and Grilled Sea Scallops
Brushed with a honey-chipotle glaze and set on a roasted batonette of carrots and little quinoa patties?

Or

Monkfish Sandwich
With Romano Roma tomatoes, toasted proscuitto, orange dressed red leaf lettuce, basil mayo and grilled 9-grain bread, served with truffle whipped potatoes on the side

Entrée

Colorado Lamb Chops
On creamy tarragon polenta with maple-balsamic glazed salsify and finished with lamb jus

Or

Roasted Organic Free-Range Chicken
Tossed with house-made yellow pepper spaghetti, broccolini, capers, braised pearl onions and yellow tomato coulis, finished with shaved young Asiago cheese

Dessert

To Be Determined