54th Annual CAS Awards Dinner Menu

February 24, 2018

Salad Duet

Red Quinoa, Baby Spinach, English Cucumber, Red Onion, Roasted Grape Tomatoes, Olive Oil
(vg)

~~~

Spinach, Spring Mix, Orange Segments, Pomegranate, Shallots, Roasted Shallot Vinaigrette
(vg)

 

Duet Entree

SauteĢed Breast of Chicken, Pan Seared Sea Bass,
Roasted Garlic Mashed Potatoes, Broccolini, Thyme Jus
(gf)

~~ or ~~

Heart of Palm Crabcake, Roasted Purple Cauliflower,
Crispy Chickpeas, Baby Parsnip Puree, Tumeric, Crispy Parsnip, Grape Seed Oil
(vg/gf)

 

Dessert Trio

Caramelized Pear Tart, Vanilla Pastry Cream
Chocolate Mousse, Raspberry Coulis
New York-Style Cheese Cake, Raspberry Marmalade

 

PLEASE REMEMBER TO E-MAIL THE NAMES OF THE ATTENDEES TO [email protected] by MONDAY FEBRUARY 19th 2018
*If you require a Vegan meal please notify us with the names of your guests.
The vegan meal is listed above.