NCI Chef Peter Blakeman and student Matthew Bilinski have proposed the following menu for us for our February  19th event:

Lobster Ravioli with Vanilla and Citrus Ver blanc

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Oyster and Mussel Chowder

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Salted Cod Fish Cakes with Smoked Tomato Jam    

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Pan seared Skate Wings with Lemon, Caper Butter Sauce    

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Blueberry Mascarpone Parfait