PROGRAM FOR THE EVENING

Saturday, May 3, 2008
at La Jolla County Day School

***** show Time Schedule *****
5:30 Silent Auction
Cocktail Reception and Hors d’oeuvres

7:00 Dinner

8:30 Live Auction and Opportunity Drawing

9:30 Entertainment
Gala Performance featuring singer Elisa Eliot
and Dancing in the Rainbow Room

Attire
Cocktails in Manhattan

MENU

***** TRAY PASSED HORS D'OEUVRE *****

AHI TARTAR ON A SPOON
Sushi grade Ahi marinated in sesame ginger Oriental dressing,
served on a Chinese spoon with a sprinkle of chive

MINI PIZZAS
 Topped with Fra' Manisalami, mushrooms, black Delphi olive,
tomato concassée and Mozzarella cheese

SHUMAI
Turkey and vegetable dumplings wrapped in paper-thin
pastry shell and served with cilantro ginger soy dip

VEGETARIAN VIETNAMESE FRESH SPRING ROLL
Shiitake mushrooms, carrots, jicama, Nappa cabbage, Bibb lettuce, mint,
seasoned with sesame oyster sauce wrapped in rice noodle sheet
served with peanut sauce

BACON & CHEDDAR NEW POTATO
Baked Baby new potatoes filled with bacon and cheddar,
and topped with sour cream and chives

 ***** SALAD *****

GRILLED CAESAR ROMAINE
Seasoned half heart of Romaine grilled to excite flavors and
finished with a swirl of Caesar dressing, croutons and Parmesan
Garnished with a beautiful edible flower

 ***** ENTREES *****

Bleeker Street Filet Mignon
Topped with fresh asparagus spears, king crab meat, and Béarnaise sauce 
or
Zabar's West Side Macadamia Nut Crusted Mahi Mahi
Served with lemon grass and pineapple Beurre Blanc
or
Upper East Side Vegetarian Entrée
Eggplant and Spinach Torte

 ***** ACCOMPANIMENTS *****

POTATOES AU GRATIN TIMBALE
Delicious sliced potato baked in real cream seasoned with onion, a hint
of garlic and nutmeg, topped with Swiss cheese

GINGER CARROT FILLED ZUCCHINI
Colorful ginger infused carrot puree served in a zucchini boat
with red bell pepper

***** DESSERT *****

CHEESECAKE
Crustless Cheesecake served with

The French Gourmet’s delicious Sabayon

COFFEE STATION
Premium blends of regular and decaffeinated coffee served with
freshly whipped sabayon cream and dark chocolate shavings
 

Menu created by Michel Malécot of The French Gourmet