Evergreen Health Care Gala 2008

Tray Passed Hors D’Oeuvres
Demi of Curried Butternut Squash Soup with Crème Fraiche
Asian Tuna Tartare on a Wonton Crisp
Petite Dungeness Crab Cakes with Nectarine Chutney
Belgium Endive Spears with Gorgonzola and Fresh Pear
Hazelnut Pesto Grilled Sea Scallops with Lemon Aioli
Petite Quesadillas with Asiago, White Truffle Oil and Pancetta with Dried Fig-Cherry Relish
Carrot Polenta with Chevre and Olive Tapenade

First Course
Seasonal Greens with Jicama, Blood Oranges, Toasted Pumpkin Seeds and Honey Lime Dressing
Assorted Artisan Rolls with Sweet Cream Butter

Entrée Duet
Cabernet Braised Short ribs Topped with Fried Leeks served over Basil and Roasted Garlic Whipped Potatoes
Grilled Passion Fruit Prawns on Pan Roasted Corn and Poblanos garnished with Fried Plantain
Lasagna with a Twist – Fresh Pasta filled and rolled with Sundried Tomatoes, Spinach and Feta with Tomato Herb Sauce ~ Vegetarian Option

Served Dessert Course
Lemon-Lime Soufflé – Macadamia Shortbread, Lemon Mousse and Fresh Lime Cream topped with Browned Meringue
and
Chocolate Raspberry Tower – Chocolate Chiffon Cake, Fresh Raspberries and Dark Chocolate Mousse wrapped in Dark Chocolate
Coffee and Cookie Station
Freshly Brewed Tully’s House Blend Coffee
Petite Mocha Chip Cookies
Traditional Buttery Shortbread
Raspberry Streusel Bars

---

Fulltext: