For the entree, we're served a full plate
with both a pancetta - wrapped filet mignon in wine sauce and a marinated chicken breast,
along with asparagus atop bleu cheese mashed
potatoes.
I made the button mushroom salad that I wrote about yesterday, a radish salad, a vegan
potato salad, a green salad, a chickpea salad, grilled
asparagus and cheese biscuits,
along with three vegetarian appetizers of Parmesan thyme cookies, tomato basil pinwheels (which I will share tomorrow) and fresh pea crostini
with ricotta.