Spring Dine-Out Event at the School of Culinary Arts A fabulous dinner to benefit ACCESS-York Our friends at the School of Culinary Arts will once again host a Dine-Out series to benefit ACCESS-York. Please join us for an incredible culinary experience presented by the Executive Chef and students at the School of Culinary Arts. Several menu items are available for each course; menu selections are due at time of reservation. Guests may choose to bring their own wine or beer to enjoy with dinner. When: May 6th, 7th & 8th, 2008 Seatings at 6:30 p.m. Where: School of Culinary Arts 1063 North George Street Tickets: $35 per person (includes everything but gratuity) Seats are still available for all three nights, but hurry! This event often sells out and reservations are required, so guests are encouraged to reserve their seats early. To make your reservation, please reply with the following information: Day/date you plan to attend Contact person, as well as email address and daytime telephone number Number of people in party First and last name of each person, along with their individual menu selections, chosen from the menu below Pre-payment is preferred! NEW THIS YEAR: Credit card payments can now be accepted!! Checks should be made payable to ACCESS-York and can be mailed to us at the following address. It is also helpful if you write “Dine-Out” in the memo line of your check. ACCESS-York 320 E. Market St. York, PA 17403 Attn: Dine-Out     Spring Dine-Out MENU First Course (choose one) Smoked Salmon Canapes (Served with capers, red onion and cream cheese) Chevre Bruchetta (Garlic infused crustades topped with fresh tomatoes, basil and chevre cheese) Second Course (choose one) Spinach Roquefort Salad (Baby spinach topped with Roquefort cheese, red onion, candied pecans and a sweet and sour dressing) Chipotle Black Bean Soup (A hearty vegetarian soup of simmered black beans, root vegetables, garlic and smoky chipotle peppers. Topped with fresh sour cream) Main Course (choose one) Pork Loin Champignon (Pork medallions sautéed with woodland mushrooms, shallots rosemary and a hearty Cabernet. Served with creamy risotto and caramelized carrots) Sesame Crusted Ahi Tuna (Served rare with a spicy mango salsa, sautéed snow peas and a Jasmine rice pilaf) The Grand Finale Assorted Mini Pastry Plate     (The perfect way to end any meal!) Coffee, tea, iced tea and soda included in package   Questions? Please contact: Lisa Kury Administrative Coordinator ACCESS-York 717-845-2631 lkury@ywcaofyork.org