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1960s THEMED FUNDRAISING GALA
appetizers
- cheese fondue with olive bread, roasted potatoes, apples, cornichons, asparagus
- caramelized onion dip with Old Dutch potato chips and carrots, radishes
- meatloaf meatballs with sriracha ketchup
- tator tot skewers with ranch dressing
- roasted shrimp cocktail
- citrus-marinated olives and honey-thyme nuts
- mushroom canape pastries
dessert
- fluffer-nutter [marshmallow, peanut butter] cupcakes
- espresso brownies
INDIAN FUSION DINNER
appetizers
- local cheeses with bread, crackers, peach chutney, coriander butter, honey-red pepper cashews
main
- chicken tikka masala with cumin rice
- cabbage, cucumber, and coconut slaw
- curry-roasted butternut squash
dessert
- coconut mango macaroon tart
