Arizona-Sonora Desert Museum
Gala 2015 — Sonoran Kaleidoscope Menu

A Kaleidoscope of Passed Hors D’Oeuvres

• Pink Salmon Mousse on Endive Petal with Capers and Dill
• Asian Vegetable Spring Roll with Prickly Pear Plum Sauce
• Red Tepary Bean Hummus with a Cayenne Glow on English Cucumber with Lemon Zest
• Bacon-wrapped Medjool Date Stuffed with Candied Bacon, Goat Cheese and Pecan

Sunrise (Starter)

• Watermelon and Jicama Gazpacho, infused with Basil and Mint

High Noon (Entrée)

• Espresso Rubbed, Pan Seared Beef Tenderloin with Red Wine Bordelaise paired with Poached Salmon Filet with Roasted Corn Buerre Blanc and Tarragon.
• Seasonal Garden Vegetables and Heirloom Roasted Potatoes

Vegetarian Entrée

• Tower of Polenta, Soy and Black beans, Spinach, Tomato, Portabello Mushroom, and Asparagus dusted with Queso Fresco.
• Seasonal Garden Vegetables and Heirloom Roasted Potatoes

Sunset (Dessert)

• Mini Pavlova Nests nestled with Lemon Curd & Medley of Seasonal Berries with Prickly Pear Glaze, and Petite Dulce de Leche Parfait

Starry, Starry Night

• Coffee and Tea Service with Triple Deep Dark Chocolate Cookie