Gala Menu 2013

Hors d'oeuvres

Vegetable spring roll with prickly pear sauce
Sliced tenderloin on a pita crisp with horseradish cream and pickled onion
Fresh mozzarella on focaccia round with tomato bruschetta and balsamic syrup
Hummus on cucumber chip with lemon zest

Dinner

First Course
Cool cucumber and mango soup with fresh cilantro

Entrée
Grilled Dorado on a bed of Israeli couscous, red quinoa, and sun-dried cranberries finished with lime buerre blanc

Broiled New York on pistachio with cilantro pesto,
accompanied by twice baked potato, carrots and sugar snap peas with a hint of honey

Dessert
Chocolate cake layered with chocolate mousse and espresso butter cream and topped with chocolate ganache,
paired with a kiwi and mango trifle and a chocolate truffle dusted with ancho chili and cocoa powder

Live Auction Preview
Make a Gift
Silhouette Icon
Special Events  Desert Gala 2024
Live Auction Preview Silent Auction Menu Sponsorship Info
 Desert Gala 2023
Photos
Ongoing Support Planned Giving Related Links Contact Philanthropy Donate Now
“During our first visit to the Desert Museum in 1994 we agreed it was the best full spectrum natural history experience we'd ever had - and right here in our own backyard!
We've supported the Museum annually since then and encourage friends and business associates to do the same.”
--Jerry Weinert
& Marni Dittmar
Ongoing Support Planned Giving Related Links Contact Philanthropy Donate Now
“During our first visit to the Desert Museum in 1994 we agreed it was the best full spectrum natural history experience we'd ever had - and right here in our own backyard!
We've supported the Museum annually since then and encourage friends and business associates to do the same.”
--Jerry Weinert
& Marni Dittmar