FUNDRAISER
The chance to support a great cause drew guests dressed in their best to this annual Casino Night fundraiser. Cocktail hour began on the North Patio, while Audubon Hall transformed into a Vegas casino. Later in the evening, guests participated in a silent auction while a sumptuous plated dinner took center stage.
MENU
V – Vegetarian N – Contains Nuts GF – Does Not Contain Gluten
16 – 72″ Rounds with 10 Chiavari Chairs Each
8 – 60″ Rounds with 10 Chiavari Chairs Each
Black Pipe & Drape
2 LCD Projectors
With remote control, AV table/carts, power and laptop connections.
24′ x 8′ Stage
9 Uplights
White Cheddar Mac ‘n Cheese V
In a miniature parmesan frico cup.
Chipotle Shrimp Elote Cups
Grilled and marinated chipotle BBQ shrimp on a bed of Mexican corn salad set in a tortilla cup, garnished with crumbled feta cheese, Mexican crema and cilantro.
BBQ Pulled Brisket Quesadilla
With caramelized red onion, Monterey Jack and cheddar cheese, napped with avocado crema.
Coconut Chicken
Served with red pepper and jalapeno jelly.
Cauliflower Beignet V
Served with hot chili tomato sauce, garnished with fried basil leaves.
1000 Island & Balsamic Vinaigrette V | GF
The Wedge GF
Baby iceberg lettuce topped with chopped tomato, caramelized red onion, egg and smoked Gouda.
Chicken Milanese Marsala
Imperial breast of chicken, pounded, lightly breaded, sautéed and napped with a Marsala mushroom sauce.
Petite Medallion of Beef Tenderloin
Pan-seared and lightly black peppercorned, napped with house port wine reduction.
Basil Goat Cheese Mashed Potato
Grilled Vegetable Melange
Mediterranean-cut red pepper, butternut and yellow squash and haricots verts.
Chocolate Banana Strudel V
With vanilla ice cream and caramel sauce.
