Your browser does not have JavaScript enabled.You will need to enable JavaScript before you can use this webpage.
Search for help on enabling JavaScript
Guests in attendance will enjoy Chef Peter Davis' exquisite menu:
Baby spinach salad with roasted pears, shaved Parmesan cheese and balsamic vinaigrette
Grilled balsamic chicken with sun-dried cherry demi glace, herb risotto cake, grilled asparagus and roasted baby carrots
-or-
Grilled eggplant stuffed with vegetable cous cous, saffron cream, braised greens, grilled asparagus and baby carrots
Seasonal mousse parfait
Check out last year's GALA PICTURES.