Wilson Dinner Party

Appetizer – Dried fig crostini with gorgonzola, prosciutto, balsamic glaze, and fried basil.

Salad – Grilled baby romaine Caesar salad with sun-dried tomatoes, asiago, and homemade croutons.

Entrée – Pan seared red snapper filet served over a sweet corn potato hash, and finished with a roasted pepper, apple celery puree, and fried sweet potato “hay.”

Dessert – Lemon blueberry crème brule.