Dry Creek Kitchen - Mother's Day Brunch & Dinner May 10, 2009

WHAT
Chef de Cuisine Les Goodman prepares special Mother’s Day brunch and dinner at Dry Creek Kitchen at Hotel Healdsburg. Guests will receive a glass of Sonoma sparkling wine with their meals.


WHEN
Sunday, May 10
11 a.m. to 2:30 p.m. - brunch
5:30 to 9:30 p.m. - dinner

MENU HIGHLIGHTS (full menu available upon request)
Brunch:
Grilled Asparagus with Ricotta Flan, White Balsamic Marinated Tomatoes; Dungeness Crab Salad with Piquillo Peppers, Pea Tendrils Meyer Lemon-Poppy seed Vinaigrette; Poached Puma Springs Eggs with House Made Merguez Sausage and Mustard Green Hash; and Citrus Glazed Salmon, Julienne Snap peas, Heirloom Carrots, Blood Orange Gremolata

Dinner:
Three-courses featuring dishes such English Peas, Tomato, Avocado Sorbet, Lemon Vinaigrette and Caponata Crusted Lamb Rack and T-Bone, Heirloom Potatoes and Rosemary Jus

(In addition, Dry Creek Kitchen will offer its a la carte and six-course tasting menus for dinner)