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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