Menu

First Course: 

Mixed greens with dried berries, pinenuts, shaved gruyere cheese and balsamic vinaigrette (V)

Second Course:

Slow Braised Short Rib with red wine veal, tomato reduction, braised baby kale with pearl onions, seasonal squash and olive oil poached fingerling potatoes (GF)

OR

Seared Chicken  with tarragon cream sauce, braised baby kale with pearl onions, seasonal squash and potato au gratin

OR

Polenta Napoleon with baby kale, herbed ricotta, salsa rossa, lemon and watercress (V)

Dessert: 

Lemon Tartlet

OR

Chocolate Torte with caramel sauce (GF)

 

Already purchased tickets? Send your menu selections to Special Events Coordinator Alicia Burbidge at Alicia@mhkc.org.