54th Annual CAS Awards Dinner Menu
February 24, 2018
Red Quinoa, Baby Spinach, English Cucumber, Red Onion, Roasted Grape Tomatoes, Olive Oil
Spinach, Spring Mix, Orange Segments, Pomegranate, Shallots, Roasted Shallot Vinaigrette
Sautéed Breast of Chicken, Pan Seared Sea Bass,
Roasted Garlic Mashed Potatoes, Broccolini, Thyme Jus
~~ or ~~
Heart of Palm Crabcake, Roasted Purple Cauliflower,
Crispy Chickpeas, Baby Parsnip Puree, Tumeric, Crispy Parsnip, Grape Seed Oil
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.