56th Annual CAS Awards Dinner Menu

January 25, 2020

Compressed Mango Salad

Tropical Greens, Coconut-Lime Dressing, Optional Toasted Cashews
( vg | gf )

Herb Crusted “Creekstone Farm” Filet Mignon

Port Wine Glaze, Morrel Caps Risotto,

Charred Green & White Asparagus, Cabernet Tomatoes
( gf )

~~ or ~~

Vegan Entree

King Oyster

Mushroom Ragout, Herb Polenta, Asparagus Tips,

Fire Roasted Artichoke
( gf )

Dessert

~~ Alternating at Each Place Setting ~~

Crème Brulee Cheesecake

Red Berries Sauce

~~ and ~~

Black Forest

Flourless Sponge, Chocolate Mousse, Cherry Sauce,

Brandied Cherries, Chantilly
( gf )

~~ or ~~

Vegan Dessert

Panna Cotta Seasonal Fruit
( vg | gf )

*If you require a vegan/vegetarian meal please notify us with the names of your guests and please note that those ordering the vegan/vegetarian entrée will be served the vegan/vegetarian dessert.