Workshop Fee and Dinner

Fee is $30 (cash or check only) and optional dinner at Il Fornaio Del Mar on the Tuesday is $62 (cash or check only) including soft drink/coffee/tea service, service charge and tax, with alcoholic drinks extra to be paid individually at the restaurant.

Checks should be made payable to "General Atomics"

Dinner Menu

Insalata Cesarina:
Romaine lettuce, parmesan cheese, hard-boiled egg, focaccia croutons; house-made Caesar dressing

Insalata Bietole:
Organic red and gold beets with red wine vinegar, wild arugula, Tosted walnuts and Asiago cheese; lemon-olive oil dressing

Salmone Alla Griglia:
Grilled wild Salmon filet finished in the wood-fire oven topped with extra-virgin olive oil, lemon and parsley vinaigrette; served with roasted golden Yukon potatoes and seasonal vegetables

Pollo Ai Funghi:
Free-range chicken breast topped with sauteed mushroom medley, finished with a white wine and Marsala sauce; served with roasted Yukon potatoes

Tagliata Di Manzo ALla Toscana:
Seared beef tenderloin, sliced over wild baby arugula, shaved parmigiano and balsamic glaze; roasted golden Yukon potatoes

Cappellaacci Di Noci:
Ravioli filled with butternut squash and walnuts served with brown butter; Parmesan cream sauce and fresh Sage

Soffiato Al Cioccolato:
Almond chocolate cake, topped with Nutella hazelnut chocolate

Tiramisu:
Classic Venitian "Tiramisu" lady fingers, rum, Mascarpone, espresso, cocoa powder