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