On the menu

Karena Burns’ Presidential Luncheon Menu

Mediterranean Delight

Bread

Roasted garlic, rosemary focaccia garnished with Parmigiano Reggiano and served with a sweet balsamic vinegar and olive oil for dipping

Appetizer

Tower of marinated, roasted vegetables served chilled on frisée with tomato-basil vinaigrette

Soup

Minestrone garnished with a parmesan crisp

Intermezzo

Cucumber sorbet

Entrée

Lamb chops with a lamb pomegranate jus, gnocchi and asparagus with lemon zest and garlic

Dessert

Tiramisu with a miniature chocolate tulip filled with fresh fruit and garnished with raspberry sauce, vanilla custard sauce and pulled sugar