Event Programs and Photo Albums Legacy Gala Program 2018 | Page 7

Menu
Passed Hors d’oeuvres
Carmelized Vidalia Onion and Wild Mushroom Tart
Brie and Walnut in Phyllo with Candied Apples
Duck Confit Taco
with Radishes, Scallions, and Hoisin-Ginger Sauce
Salad
Baby Romaine Lettuce, Grated Farm Egg, Crisp Lardons,
Parmesan Cheese, and Garlic Brioche Croutons
with Chive Vinaigrette
Entrée
Seared Crab Cake and Herb Crusted Strip Loin
Autumn Potato and Brussel Sprout Hash

Freshly Baked Breads and Sweet Cream Butter
Dessert
Chocolate Hazelnut Tart

with Dark Chocolate Coffee Cream and Praline Crunch
Cinnamon Popcorn
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