55th Annual CAS Awards Dinner Menu


 

February 16, 2019

Farm to Fork Greens

Goat Cheese, Croutons, Truffle Oil Drizzle, Red Wine-Basil Vinaigrette
(vg)

 

Braised Short-Rib & Butter Poached Lobster Duet

Truffle Risotto, Sweet Onion & English Peas Nage,
Candied Baby Carrots & Haricort Vert
(gf)

~~ or ~~

Vegan Entree

Roasted Acorn Squash Served With Black Mole,
Pomegranate, Wild Rice, Toasted Cashew
(vg)

 

Dessert

Chocolate Praline Cake, Red Berry Sauce

~~ or ~~

Vegan Dessert

Coconut Panna Cotta, Fresh Berries and Mango
(vg)

 

PLEASE E-MAIL THE NAMES OF THE ATTENDEES TO [email protected] by MONDAY FEBRUARY 4th 2019
*If you require a Vegan meal please notify us with the names of your guests.