Fundraising / Gala
BUTLERED HORS D'OEUVRES
ROCK SHRIMP SCAMPI DUMPLING
Parmesan, Lemon Zest and Roasted Garlic
BUFFALO DUCK CONFIT FIRECRACKERS
Warm Maytag Blue Fondue
GORGONZOLA ALMOND RISOTTO CRISP
Fig Chutney, Port Balsamic Reduction
TINY CHARRED MAHI TACOS
Bursts of Cilantro, Lime, Papaya and Avocado
SESAME GLAZED VEGETABLE ROLLS
Crushed Peanuts and Mint
APPETIZER
MORROCAN SHRIMP SALAD
Roasted Gulf Shrimp
Layered with a Ginger Glazed Shrimp Vegetable Salad
Nest of Honey Cardamom Carrots
Minted Pea Coulis, Poppadom Crisps
ENTREE
HERB CRUSTED TENDERLOIN OF BEEF
Topped with Frizzled Onions and Pea Shoots
Caramelized French Onion Soubise
Swiss Chard Potato Dumplings
Bundles of Asparagus Spears
DESSERT
FROZEN STRAWBERRY CHEESECAKE BOMBE
Layers of Cheesecake Ice Cream, Strawberry Sorbet and Graham Genoise
Growned with Vanilla Chantilly Cream and Chocolate Lattice Strawberry Sauce
Coffee and Tea Service
____________________________________________________________________
|