Summer Gala

summer gala dinner

passed hors d’oeuvres in the garden

red and yellow watermelon towers with whipped feta and balsamic

herbed ricotta, grilled peach and Thai basil crostini

grilled scallop with tomato jam on a fried corn risotto cake

gingered salmon cake with tart lime cream and frizzled ginger

mini Cubano with sweet citrus mustard dip

tenderloin of beef on cheddar biscuits with three grain mustard and caramelized onion

 

plated dinner in the tent

first course

farmers market chopped salad with pickled vegetables and grilled peaches

freshly baked breads

 

entrée choices

roasted garlic and herb crusted beef tenderloin with herb stuffed morels and cognac jus
roasted fingerling potatoes, glazed baby carrots and grilled asparagus

rosemary roasted arctic char with citrus fennel slaw
over a fresh summer succotash of edamame, corn, tomatoes and red onion

crisp parmesan polenta cakes
over a fresh summer succotash of edamame, corn, tomatoes and red onion

 

dessert

double lemon tart with strawberry sauce and sweetened crème fraiche and a butterfly tuille

coffee, decaf and assorted teas

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