Alzheimer's Young Professionals 3rd Annual Tasteful Evening Chef's Dinner

Trio-plate Appetizer
Torchon of Foie Gras with Apple Jelly and Pecan Toast
Chilled Main Lobster and Caviar with Chopped Vegetable Salad
Truffle Marinated Artichoke Hearts

Salad
Chilled Borscht with Apples, Salad Olivier with Citrus Shallot Vinaigrette and Sturgeon Caviar

Intermezzo
Lemon & Raspberry Sorbet in an Almond Tuille with Fresh Spearmint Leaves,
Crushed Raisins and Cognac Sauce

1st Course
Potato Wrapped Chilean Sea bass, Sweet Pea Rissotto, Braised Fennel and Red Wine Porcini Nage

2nd Course
Grilled “Bone In" Filet Mignon with Chanterelles, Feta Cheese-Scallion Potato Purée,
Wilted Swiss Chard and Armagac Four Peppercorn Sauce

Dessert
Passion Fruit Tortes
Chiffon sponge, layered with passion fruit mousse on a macadamia nut crust topped with
raspberries and meringue, served with crème anglaise and passion fruit coulis

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