Columbia Community Foundation's 2011 Fall Gala Menu

Hors D’Oeuvres:

• New potatoes filled with herbed cream cheese and fresh chives.
• Curried chicken canapés in a crisp phyllo shell.
• Bruschetti topped with fresh basil, mozzarella, and plum tomatoes.
• Mushrooms filled with sweet Italian sausage.

Dinner:

• 6 oz. Filet Mignon.
• Chicken Breast stuffed with Three Cheeses.
• Pine Nut Crusted Walleye.
• Grilled Vegetable Terrine.

Sides:

• Assorted Greens Salad with julienne carrots, cucumbers, tomatoes and toasted almonds dressed with house aged balsamic vinaigrette.
• Asparagus bundles tied with shaved carrot bow tie.
• Roasted garlic mashed redskin potatoes.

Breads:

• Fresh Italian bread, asiago cheese bread, kalamata olive bread, and sweet onion bread served with butter rosette atop a lemon leaf.

Desserts:

• New York Cheesecake.

Beverages:

• Regular and Decaffeinated Coffee, Hot and Iced Tea, Regular and Diet Soda, Water, and Open Bar.

Site Created By: RBK Publishing Inc.

Copyright © 2007-2012 Columbia Community Foundation, All Rights Reserved.
Web Server Problems and Questions: webmaster@columbiacommunityfoundation.org
General Columbia Community Foundation Questions and Comments: info@columbiacommunityfoundation.org
Last Modified: 11/05/11 12:14:20 AM