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FUNDRAISING
GALAS
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HORS D'OEUVRES
Garlic Shrimp
Charred Sliced Steak
Spinach & Artichoke Pesto
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Watermelon Skewers with
Feta, Cucumber & Mint
Asian Vegetable
Sweet Chili Dip
FIRST COURSE
Butternut Squash and Apple Soup
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Baby Green Salad
Grilled Asparagus & Shaved Parmesan
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Strawberry & Goat Cheese
Spinach Salad
DINNER FEAST
Marinated Leg of Lamb
Chunky Tabouli Salad
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Roast Chicken
Brown Butter Squash Risotto
Atlantic Salmon
Lemon Herb Quinoa & Haricot Vert
Grilled Tuna Steaks
Haricot Verts
Warm Red Potato Salad
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