2018 City of Bright Nights Ball

Passed Hors D’Oeuvres & Stations

First Course 

Baby Beet & Watercress Salad
Goat Cheese Mousse, Watermelon Radish, Candied Walnuts and a Sherry, Shallot Vinaigrette


Prosciutto Wrapped Beef Tenderloin with Parsnips, Fennel Puree, Rapini, Wild Mushrooms and Charred Grape Tomatoes with a Port Wine Reduction

Halibut served with Lobster, Corn Succotash, Roasted Butternut Squash and Finished with a Dill, Lemon Butter

Romanesco Cauliflower Steak with Curried Butternut Squash Puree, Roasted Winter Squash and Charred Grape Tomatoes,


Chef’s Sweet Trio

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