|
|
|
Gala Dinner Menu
Salad
Green Oak and Lolla Rosa in a Radicchio Cup With Hearts of Palm, Roasted Red & Yellow Peppers Honey Champagne Dressing Crostini with Olive Tapenade
Entrée
Panko Encrusted Breast of Chicken
Stuffed with Wild Mushrooms and Artichokes Dauphinoise Potatoes and Haricots Verts Bundle Rosemary Au Jus
Vegetarian Entrée
Vegetarian Strudel with Roasted Peppers and Asparagus With Boursin Cheese Filling Wrapped in Golden Brown Pastry Lemony Hollandaise Sauce
Trio of Roasted Cherry Tomatoes Wilted Spinach and Baby Carrots
Vegan Entrée
Portabello Mushroom Stack
Trio of Roasted Cherry Tomatoes
Wilted Spinach and Baby Carrots
Dessert
Ginger Buttercream Daquois with Almond & Citrus (more ginger, less citrus) Coffee, Tea |
|
