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Fundraiser Dinner
Passed Hors d’oeuvres
Chicken, Thyme and Onion in Puff Pastry
Spring Pea Soup in Demi Tasse
with White Truffle Oil
Mini Caramelized Onion,
Walnut and Gorgonzola Tartlets
Beef Carpaccio Crostini with Capers, Red Onions and Aioli
Served Dinner
 First Course
Mache, Pear, and Hazelnut Salad with Honey-Lavender Vinaigrette
and a Cabrales Cheese Gallette
Or
Arugula, Fennel and Grapefruit Salad with Candied Walnuts
and Champagne Vinaigrette
Assorted Breads and Butter
Second Course
Pancetta Wrapped Chicken Breast with Stuffed Artichoke,
Roasted Tomato-Polenta Gratin, and Gremolata
Or
Braised Lamb Shank with Saffron Risotto, Leeks and Red Wine Thyme Jus
Third Course
Tasting Plate—Mini Cupcake, Lemon Tartlet, Chocolate Mousse, Caramels
Or
Black Berry Cheesecake
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