Guests at this year's Gala will select from Chef Peter Davis' following menu choices:
Arugula Salad with Marinated Baby Artichokes and Hearts of Palm
* * * * *
Grilled Balsamic Chicken, Sun-Dried Cherries, Herb Risotto Cake and Seasonal Vegetables
* * * * *
Pan-Roasted Cod, Lemon Oil, Herb Risotto Cake and Seasonal Vegetables
* * * * *
Grilled Eggplant Stuffed with Vegetable Cous Cous, Garlic Sauteed Spinach, Sun-Dried Tomato Cream
