Galas & Fundraisers

Passed
Peking Duck Dumplings on Asian Spoons

Grilled Scallops on Pappadams with Lime Aioli and Cilantro Relish

Tuna Tartare in Black Sesame-garnished Cones

Potato Nests with Caviar and Sour Cream

Stationary
Shrimp Bar with Cocktail Sauce

First Course
Lobster Tail with Gold-leaf Lobster Body

Corn Custard wrapped in Leek with Micro Greens and Lemon Thai Basil Sauce

Entreé
Herb and Garlic Crusted Tenderloin with Tarragon Reduction Sauce

Braised Seasonal Vegatable Bundle

Crispy Mashed Potato, Celeriac, and Parsnip Timbale

Alternative: Grilled Halibut

Dessert
Chocolate Cookie Box filled with Chocolate Mousse and Fresh Raspberries served on Dark and White Chocolate

Plate with Raspberry and Mango Coulis

Coffee, Decaffeinated Coffee and Assorted Teas