National Education & Leadership Award

Gala dinner

May 24, 2018


Hors d’oeuvres

roasted tomato bruschetta with burrata + garlic toast

local crab salad on cucumber

duroc pork belly lolli’s with black pepper-maple glaze

mozzarella and tomato caprese

antipasto display

pasta station



mediterranean salad

romaine + red oak + feta

cucumber + tomatoes + artichoke

basil vinaigrette

rolls & butter



filet of beef and Chesapeake crab cake

charred corn risotto

chef’s choice of veg

grain mustard



Variety of Miniature Confections for Viennese Table (Venetian hour)

mocha eclair

signature Gaylord s’mores

French macaroons

fresh fruit tart


coffee  |  tea  | white wine | red wine