Starter: Puff Pastry Mushroom Tarts
Puff pastry squares, layered with crumbled gorgonzola cheese then a layer of Leaning Ladder Butter Olive Oil, shallots, garlic, sliced mushrooms, Leaning Ladder Traditional Aged Balsamic Vinegar, rosemary and thyme sautéed mushroom mixture. Baked until done, drizzled with a balsamic glaze and served.
Salad: Baby Spinach Salad
Baby spinach greens dressed with a Leaning Ladder Red Wine Vinegar, Dijon, simmered and educed Red Wine and Leaning Ladder Olive Oil vinaigrette. Topped with mandarin orange sections, sliced radishes and crumbled goat cheese.
Entrée: Glazed Boneless Pork Chops
Boneless pork chops slow roasted with a unique apple butter, maple syrup, Dijon, soy sauce, Leaning Ladder Gravenstein Apple Balsamic Vinegar glaze. Then finished under the broiler. Served with a mashed potato gratin made with cream, butter, garlic, green onion topped with parmesan, drizzled with Leaning Ladder Garlic Olive Oil and baked until the top is slightly toasted.
Dessert – Lemon Tart
A refreshing lemon tart made with eggs, Lemon Zest, Lemon Juice and Leaning Ladder Lemon Olive Oil topped with a dollop of whipped cream.
