Art Ball 2013

 

Art Ball 2013

First Course
Maine Lobster Salad
Chilled Truffle Potato Vichyssoise Vinaigrette, Confit Marble Potatoes,
Cara Cara Oranges, Spring Greens, Tomato Oil, Truffle Chive Oil

Second Course
Sous Vide Wagyu Tenderloin, Corn Pudding,
Romano Beans, Shaved Baby Carrots, Fava Beans, Port Wine Sauce

Vegetarian Option
Toasted Millet “Pilaf” Tri Color Roasted Cauliflower,
Arugula Fennel Salad, Mango Sambal Vinaigrette

Third Course
Passion Fruit Gellee, Compresses Pineapple, Coconut Crumble
Crispy Caramel Chocolate Ball

Passed Late Night Snacks
Mini Kobe Cheese Burgers, Apple Smoked Bacon
Caramelized Shallot & Manchego Cheese Beignets
Spinach – Asiago Grilled Cheese Sandwich