Step Up to the Plate Gala Dinner Menu Saturday, February 21, 6pm

January 19th, 2015
 

A sumptuous three-course gourmet dinner prepared by Peter Dent, owner of Adobo Catering, and his chefs Alain Jorand and Lisa Sanderson, accompanied by selected fine wines chosen by sommelier Kate Collins.

 

Hors d’oeuvres

Anjou pear and Cabrales cheese in crispy wonton Mini blinis with homemade gravlax salmon, American caviar, & créme fraiche Mexican style albondigas with ground turkey, piñon nuts, & Puebla mole

 

Appetizer

Jumbo sea scallop “A la Nage” ­ with thinly sliced vegetables in creamy emulsion with fresh chervil

 

Entrée

Grilled filet of beef tenderloin with caramelized shallots & Malbec reduction Vegetarian option: roasted vegetable tian, which is alternating layers of zucchini, squash, eggplant, & beefsteak tomatoes with Romesco sauce Individual truffled Yukon Gold gratin with fresh thyme Seeduction bread with lemon rosemary butter

 

Dessert Buffet

Mini cannoli filled with Meyer lemon mousse Mini cinnamon tres leches parfaits with fresh berries Opera cake: chocolate, hazelnut and coffee layer cake Regular/ decaf coffee & tea service

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