2014 Gala Dinner Menu*

                                                                            June 2, 2014                                                                                

Hors d'oeuvres

Chef Ariane Duarte,

CulinAriane

Prosciutto & Cheese Beignet

Maple BBQ Rabbit Loin Crostini

Zucchini Carrot Vadouvan Pancake with Raita

Amuse-Bouche

Jersey Corn Gazpacho with  Tomato Water

with 

Signature Leaf Vodka Cocktail 

Riondo Prosecco NV

 

1

Chef Ryan DePersio, 

Fascino, Nico, Battello

Crudo Trio: 

Tuna Rollatini with Yuzu-Sesame.  

Crab-Stuffed Wagyu Beef Sphere with Meyer Lemon, & 

Scallop Crudo, Almond, Chive, & Crispy Prosciutto

with

Abbazia di novicella kerner

 

2

Chef Francesco Palmieri,

The Orange Squirrel

Zucchini Blossom Pappardelle / Poached Truffled Duck Egg / Squash Primavera

with 

Almondo Arneis Vigna Sparse 2013

 

3

Chef Michael Carrino,

Pig & Prince

Red Snapper / Ginger Potatoes / Pickled Red Onion / Ramps

with

Wilde Farms Pinot Noir 2012

 

4

Chef Floyd Cardoz,

Tabla, Top Chef Masters Champion

Sweet Spiced Beef Short Ribs with Braised Greens

with

Eric Texier Brezeme 2012

 

5

Chef Mitchell Altholz with Chef Duane Hendershot,  

Highlawn Pavilion & The Manor 

Chocolate Trio: 
Dark Chocolate Pretzel Ice Cream Napoleon, 
Milk Chocolate Mousse Fruity Crisp, 
White Chocolate Cream Torte, Chocolate Sauce

with

Dessert Cocktail

Busted Barrel Rum & Blue J Syrups

 

*Some menu descriptions subject to change and further development.