National Education & Leadership Award

Gala dinner

May 24, 2018

Menu

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

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Salads

mediterranean salad

romaine + red oak + feta

cucumber + tomatoes + artichoke

basil vinaigrette

rolls & butter

***

Entrees

filet of beef and Chesapeake crab cake

charred corn risotto

chef’s choice of veg

grain mustard

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Desserts

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