Autumn Plated Fundraiser

PASSED HORS D’OUEVRES

Marinated Butter Bean Crostini
with caramelized onions, plumped currents & tarragon

Spicy Ahi Tuna Poke
on a crispy nobu rice cake,
with wasabi aioli, fresh horseradish & scallions
(Gluten Free/Dairy Free)

Prosciutto & Pear Tartlet
ricotta, basil & balsamic reduction

SALAD

Cusp of Autumn Mixed Green Salad
persimmon, pomegranate, pecans, chevre & maple ginger vinaigrette
September-December
(Gluten Free/ Vegetarian)

ENTREÉ
choice of

Halibut with Herbed Compound Butter
roasted shallots, pine nuts, capers & pesto risotto

Tuscan Bone-In Chicken
with potato gratin, brown butter roasted rainbow carrots,
fig & olive sauce

Glazed Pork Chop 
with celeriac & yukon gold potato gratin, apple fennel slaw