Spring Dinner and Auction Menu, April 22, 2017

Prepared by Tuxedos and Tennis Shoes Catering 

Passed Hors D'Oeuvres

• Bacon Wrapped Marcona Almond Stuffed Dates
• Tropical Caprese Bites - Grilled Pineapple, Mozzarella, Fresh Basil, Balsamic Drizzle
• Corn Blini, Black Bean Avocado Salsa

Pre-set Salad Course

• Black Kale Salad, Shaved Apple, Locatelli Pecorino, Pinenuts, Saba-Lemon Vinaigrette
• Macrina Rolls, Salted Butter

Entrée Course

Pacific Cod, Blood Orange-Meyer Lemon Salsa

Wild Rice Pilaf, Winter Vegetables, Fresh Lemon

Parmesan Roasted Green Beans

-or-

Oven-Roasted Chicken, Wild Mushrooms, Smoked Gouda, Black Peppercorn Demi

Chive and Parmesan Whipped Potatoes

Roasted Brussels Sprouts, Rainbow Carrots, Fresh Herbs

-or-

Roasted Cauliflower Steak, Olive & Parsley Relish, Fire Roasted Tomato Sauce - Vegan