Dinner with Financial Engines

Appetizers

  • Thai Shrimp Dumplings with Roasted Red Pepper Curry Sauce
  • Portola Valley Bread’s Pan au Levin, Burrata, Fresh Pea, Basil Oil
  • Watermelon Radish Canapé with Sesame Carrot and Black Olive

First Course

  • Spring Mix with Goat Cheese Truffles, Toasted Almond, Fresh Strawberry Vinaigrette

Second Course

  • Individual Terrine of Halibut in Thai Green Curry over Herb Rice

Third Course

  • Pecan Crusted Beef Tenderloin, Horseradish Chive Sauce, Lavender Salt Roasted Potatoes, Grilled Asparagus with Red Wine-Soaked Sun Dried Tomatoes

Dessert

  • Gelato Bar with Champagne Soaked Strawberries, Fresh Blueberries and Raspberries, Homemade Truffles, St. Germain Whip

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