The Art of Dessert 20th Anniversary Emerald Gala
SMALL BITES-TRAY PASSED
Duck Confit Poppers, sundried cherry chutney, habañero syrup
Avocado Crush, pistachio pico de gallo, plantain chip, cilantro and lime
Spring Pea Arancini, saffron aioli, aged parmesan
Grilled Shrimp, chipotle aioli, micro cilantro
PRE-PLATED FIRST COURSE
Fattoush Salad, mixed greens, pickled green tomatoes, shaved cucumber, watermelon, radish, oil cured black olives, pita crisps, sumac dressing
Full Circle Bakery French Roll & Butter
FAMILY STYLE MAIN COURSE
Seared Snake River Farms Bistro Filet, mustard bordelaise
Roasted Salmon, piperade, black olives
Rigatoni “Cashew E Pepe,” king trumpet mushrooms, julienne snow peas, radicchio, sunflower sprouts, everything spice
Parmesan Risotto Cakes
Asparagus, lemon-tarragon oil
Dessert
Princess Parfait, sponge cake, raspberry preserves, marzipan (Dessert Display)
Rocky Road Bar
Pistachio Pastry Cream & White Chocolate Glaze Eclair
Thank you to Park Avenue Catering Corporate Accounts Manager Dianne Martin for all your hard work on this event.