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Gala Overview • Reservations • Sponsor Tables
Sunday, April 23, 2017
The 24th Annual Desert Museum Gala
Menu
Passed Hors d’oeuvres
Classic Tomato Bruschetta on Cucumber
Asian Vegetable Spring Roll
with Prickly Pear Plum Sauce
Sonoran Dogs
Medjool Date wrapped in Bacon, stuffed
with Candied Bacon, Goat Cheese & Pecans
Dinner
Basket of Assorted Artisan Rolls
~ Soup ~
Spring Gazpacho with Pickled Cholla Bud and Burrata
~ Entree ~
Pan-seared Porcini Crusted Beef Tenderloin with Sauce Perigueux
and wild caught, grilled, Margarita-infused Prawns
Fundita with oven roasted Sweet Potato and Sauteed Kale
~ Dessert ~
Trio of Crème Brulee, Spun-Sugar Bird’s Nest with
White and Dark Chocolate Truffle Eggs, and Seasonal Fresh Fruits
~ Coffee & Tea Service ~
There is a vegetarian option that is available for dinner. To request a vegetarian meal guests must call Camille Pons at (520) 883-3055 by April 20th.
Dinner - Vegetarian
Basket of Assorted Artisan Rolls
~ Soup ~
Spring Gazpacho with Pickled Cholla Bud and Burrata
~ Entree ~
Poblano Relleno stuffed with Roasted Mushrooms, Sweet Potato
and wild grains over Saffron Orzo
~ Dessert ~
Trio of Crème Brulee, Spun-Sugar Bird’s Nest with
White and Dark Chocolate Truffle Eggs, and Seasonal Fresh Fruits
~ Coffee & Tea Service ~
