Local Roots Wine Dinner Spring 2013 Hors d Oeuvres Juniper Scented Smoked Trout and Roe Braised Rabbit Stuffed Button Mushroom Caps Amuse Bouche White Wine Gelee and Eggless Wine Meringue Soup Five Lily Soup
Raw Salad Baby Spinach and Plain Leaf Kale with Asparagus Curls, Heirloom Radish, Red Onion, Walnuts and House Made MI White Wine Vinegar Dressing Entree Red Wine Poached Beef with West Wind Mills Polenta, Wild Leeks, Baby Carrots, Fiddlehead Ferns, Green Beans and Red Wine Essence Dessert Strawberry Macaroon with Red Wine-Rhubarb Sorbet and Dehydrated Apple Chips
For more information about our Local Roots dinners, please visit www.TheHenryFord.org/LocalRootsDining.