Ascension Culinary Institute Annual Fundraiser Dinner
December 18, 2009
Cocktail Hour
Assorted Bruschette
Sundried Tomato, Tortellini and basil skewers
Dinner
Norwegian Smoked Salmon Wrapped Asparagus
Shrimp Scampi Tapas Style
Lobster Risotto
Portobello Piccata
Wilted Spinach Salad
Roast Beef Tenderloin with Horseradish Cream
Desert
The Velvet Hammer
Ascension Culinary Institute Annual Fundraiser DinnerJanuary 8, 2010
Cocktail Hour
Caviar Stuffed Mini Bliss
Shrimp Cocktail
Dinner
Salmon Mousse in Pâte á Choux
Clams Provencal
Rosemary Infused Lemon Sorbet
Mushroom Raviloi in Sage Butter
Seasonal Greens with Roasted Walnuts and Bleu Cheese
Beef Bourguignon with Roasted Potatoes and Petit Carrots
Desert
Mini Chocolate Dipped Cannoli
