Menu
Appetizer Course
Compressed Watermelon & Feta Salad with Heirloom Tomato Gazpacho
Persian Cucumber, Marinated Watermelon, Mint & Basil Chiffonade, Sherry Vinaigrette & Tomato Gazpacho, Basil Oil, Chilled Shrimp, Lemon Zest
Entrée Course
Filet Mignon & Branzino
Grilled Filet Mignon, Herb Butter, Roasted Fingerling Potatoes, Sauteed Wild Mushrooms, Porcini Demi & Roasted Branzino, Fennel & Cherry Tomato Confit, Herb Olive Oil
Dessert Course
Blueberry Crumble & Cinnamon Gelato
Oat-Almond Streusel, Lemon Zest, Fresh Blueberries
Program
6:00PM
Cocktail Hour
7:00PM
Dinner is Served
8:00PM
Keynote Speaker
Elias Weiss Friedman and Susan Sepe
8:30PM
Live Auction and Paddle Raise