This year’s Gala menu includes something delicious for everyone, including plenty of gluten-free and vegetarian options!

Passed Hors D’Oeuvres
Croque monsieur
Sausage & scallion stuffed mushrooms
Balsamic onion & chevre quesadilla
Endive stuffed with chicken salad
Mini crab cakes with remoulade

Harvest Appetizer Table
A multi-tiered table filled with crudites, Cloud Nine dips, fresh fruit, assorted breads & crackers, domestic & imported cheeses, raspberry or apple baked Brie, pumpkin bread with mango cream cheese, and honey mustard kielbasa.

Risotto Station
Vegetarian risotto base. Guests add their choice of the following: sauteed mushrooms, caramelized shallots, chopped asparagus, baby shrimp, shredded parmesan, toasted pine nuts, and basil oil. Served with Caesar salad and rosemary focaccia.

Carving Station
Sliced filet with a demi glace
Grilled asparagus
Roasted season’s best potatoes
Spinach salad with blueberry basil vinaigrette, feta & pepitas
French bread and butter

Dessert Table
Pie bites served on china spoons
Strawberries with chocolate fondue
Assorted mini cupcakes
Coffee (decaf available) and tea