Winter Charity Gala

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  • Passed Hors d'Oeuvres
  • Crab Cake with Ginger Scallion Pesto
  • Brazilian Coconut Chicken with Dijon Orange Marmalade
  • Crimini Mushroom Cap Stuffed with Saffron and Roasted Tomato Risotto
  • Pomegranate Glazed Pork Tenderloin on Crostini with Apple Chutney
  • Butternut Squash Soup Sip Drizzled with Raspberry Coulis

  • First Course
  • Chilled Alaskan Salmon with Roasted Morel and Oyster Mushrooms
    in a White Truffle Vinaigrette with Vegetable Confetti

  • Second Course
  • Butter Lettuce Salad with Point Reyes Bleu Cheese,
    Caramelized Walnuts, and Pear Balsamic Vinaigrette

  • Main Course
  • Shiitake Crusted Filet Mignon with Roasted Shallot
    and Cabernet Demi Glace
    served with
    Chive and Creme Fraiche Mashed Potatoes,
    Braised Rainbow Swiss Chard, and
    Glazed Baby Carrots and Turnips
  • Assorted Artisan Rolls and Breads with Sweet Butter

  • Dessert Trio Presentation
  • Banana and Rum Creme Brulee in Demitasse Cup,
    Chocolate Madeleines,
    White Chocolate Covered Strawberry