Free to Be
2nd Annual Teen Benefit Dinner
Passed Hors D'oeuvres
Citrus Cured Rosé Salmon, Pistachio & Savory Cheesecake Mousse
Cheese & Scallion Toasts with Carmody
Belgian Endive Spears with Smoked Duck Salad
Peppered Lamb Tenderloins with Asian Pear Relish
Garden Fresh Spinach, Strawberry & Mushroom Salad
Strawberries sliced thin, mushrooms, toasted almonds, poppy seeds,
mixed with olive oil & Cider Vinaigrette.
Bistro Beef Filet Florentine
Grilled, sliced thin with extra virgin olive oil, balsamic reduction,
fried capers and arugula. Accompanied by shaved parmesan cheese.
Timbale of Polenta with Fontina Cheese
Delicate and airy, with a hidden center of Fontina Cheese.
Sauté of Sugar Snap Peas
Lightly tossed with butter.
French Epi Bread
Crisp Mascarpone Polenta Cake, Market Vegetables
Kalamata olives, thyme & oven roasted tomato coulis.
White Chocolate & Baily’s Irish Cream Cheesecake with Orange-Vanilla Glaze
French Press Coffee & Tazo Tea