Hosts: Jean and Dale
Appetizers:
Melon Ball Skewers with Mint, Basil, Lime
Vegetables and Herbed Crackers with Green Goddess Dip
Wines: Kim and Mark
John and Monique
Salad and Main:
Fresh Herbed and Citrus water
Salad of Mixed Baby Greens with Warm Goat Cheese Rounds
Grilled Salmon with Basil-Arugula Pesto
Portobello Mushrooms stuffed with Parmesan Whipped Potatoes
Wines: Mark and Kim
John and Monique
Dessert:
Lavender and Ginger Creme Brulee
Sage, Apricot and White Chocolate Cookies
Wine: Doug and Peggy - a dessert style Riesling
Salmon
