RUBIN MUSUEM OF ART BENEFIT GALA DINNER

175 Guests


ON THE BARS
Chai scented house roasted nuts
Pencil asparagus spears with lemon sabayon dipping sauce

BUTLERED HORS D’OEUVRE
Five spice crusted baby lamb chops
Deconstructed Peking duck
Pan seared sea scallop on a crisp potato gaufrette with Fuji apple confit
Summer corn cakes with pastrami smoked salmon and ginger crème fraiche
Fire roasted fig with chevre mousse and summer thyme
Wild mushrooms and edamame risotto fritter
Kimchi marinated short ribs over sweet potato noodles served in petite ramekins
Sushi makis served with tamari scallion dipping sauce

PRE-SET FIRST COURSE
Coconut poached lobster medallion
Served over baby arugula with avocado and blood oranges with kaffir lime vinaigrette

ENTRÉE
Charmoula crusted petite filet
Pan roasted Mahi Mahi skewer
With shitake mushrooms, cherry tomatoes and summer vegetables
Served with
Couscous with pine nuts, asparagus tips, herbs and preserved lemons
Cinnamon and honey carrots
Served with Artisanal breads, rolls and Moroccan lavash

DESSERT
Vanilla bean & curry ice cream with grilled tropical fruit and caramel sauce in a pedestal bowl
Served with individual ramekins of
Toasted coconut and chopped roasted pistachios
Chocolates for the table
Freshly brewed coffee, decaffeinated coffee and premium freshly brewed teas

POST DINNER BUTLERED DESSERT
Miniature tars, petit fours, and cookies