Saturday, June 17, 2017

4:30 to 6:15 p.m. Appetizers
Lavosh Bread
Salmon and Spinach
Shrimp-Stuffed Cherry Tomato
Endive with Herbed Cheese

6:30 to 7:00 p.m. Dinner
Spring Greens with Grilled Pear, Bleu Cheese, Hazelnuts and Champagne Vinaigrette
Pork Tenderloin Medallions with Maitre D'Hotel Butter
Red-and-White Stripe Polenta with Mushroom & Spinach Chèvre
Sautéed Petite Green Beans with Garlic
French Baguette with Butter

7:00 p.m. Dessert
Cheesecake and Coffee

Willamette Valley Medical Center has generously provided funding for this dinner.