2024 Gala Menu

Amuse-Bouche

Gulf Shrimp and Antebellum Grits Creamy Cheddar Anson Mills Antebellum Grits with Blackened Jumbo Gulf Shrimp, Andouille Sausage, in a rich and creamy Étoufée Sauce

Chilled Soup

Melon and Basil Gazpacho Chilled Melon and Basil Gazpacho with crispy Prosciutto and Crème Fraîche

 Crisp Ensalada

Farmland Beet Salad Pickled Golden Beets, Roasted Red Beets, Beet Coulis, Whipped Goat Cheese, Carrot, Watermelon Radish, Arugula, Walnut Vinaigrette

Chef’s Entrée Courses

Slow Roasted, Ancho Crusted Iowa Beef Tenderloin Locally Raised Slow Roasted, Ancho Crusted Beef Tenderloin Medallions with Sauteed Oyster and Chanterelle Mushroom, Charred Broccolini, Blistered Heirloom Tomatoes, Crisp Fingerling Potatoes, served with Chimichurri Sauce 

Seared Chilean Bass Seared Chilean Sea Bass aside steamed Cilantro Jasmin Rice, Baby Bok Choy, Pineapple Relish, all served over a Coconut Milk Green Curry

Harissa Glazed Carrots* Harissa Glazed Baby Rainbow Carrots, Lentils, Grilled Onion, Braised Fennel, with Fermented Black Garlic Greek Yogurt Sauce

*Nota bene: When choosing the vegetarian-friendly entrée, all courses served will be vegetarian friendly.

Delicate Dessert

Dark Chocolate Grand Piano Medley Seventy-two percent Cocoa Chocolate Grand Piano, presented with Fresh Organic Blackberries, Blueberries, Raspberries and Strawberries, Spring of Mint and Frangelico Hazelnut Mousse

Ticket $100/per person

Table of 8/$750

Seating is limited - Reserve Early