Sample Gala Dinner
approximately 500 persons

Hors d’oeuvre
Fun Savories: an elaborate, festive display of crudités, long grissini, breads, lavasch, cheese sticks and crackers with adventurous dips and spreads, including fresh tomato salsa, duck rillettes, grilled wild mushroom relish, fresh goat cheese dip, and roasted garlic hummus
Porcini and gruyere gougères stuffed with mascarpone and roasted garlic
Smoked salmon cheesecake diamonds
Caramelized sirloin with horseradish sauce on baguette

Appetizer
Country salad with crumbled blue cheese, bacon lardons and garlic croutons

Main Course
Marinated and grilled semi boneless Cornish game hen, served with a savory bread pudding of wild mushrooms and ramps, and asparagus

Main Course, Alternate
Moroccan glazed and roasted monkfish with grilled shrimp, on pistachio and pomegranate coucous

Main Course, Alternate
Medallions of beef tenderloin on a Thai salad of vegetables and soba noodles with black sesame seedds, scallions, enokitake and micro greens

Artisan bread from wood-fired hearth oven, with butter

Dessert
Raspberry hazelnut bittersweet chocolate gateau
Coffees and teas