The Bechtler Museum of Modern Art is celebrating their 5th anniversary and we were excited to be a part of the gala a few weeks ago! Everyone was dressed to the nines, so of course our food had to match! For the first course we served a trio of soups and designed a card to fit on the plate with the names of the soups, which you can see below! To see more photos, click here to go to the Charlotte Observer’s website. See below for the menu!
Photo courtesy of Daniel Coston Photography
Butler Passed Hors D’oeuvres
Miniature Baked Brie En Croute with raspberry preserves
Braised Short Rib with lemon gremolata, shaved Brussels sprout slaw
Wood Grilled Maine Lobster with vanilla gougeres, fresh lemon & herb mascarpone, garnished with celery leaves
Ahi Tuna Lollipop – seared ahi tuna with pickled ginger & a sapporo wasabi glaze
– First Course: Trio of Soups –
Roasted Butternut Squash Soup with house made, bruleed ginger marshmallow
Traditional Crab Bisque dressed with a sherry vinaigrette, sliced chives & creme fraiche
Split Pea Soup with Benton’s slab bacon
– Entree Course –
Grilled Filet of Beef rubbed with kosher salt, cracked pepper & crushed garlic, served with a beurre rouge sauce & fresh arugula salad
Accompanied by Whipped Ricotta Gnocchi sautéed with butter & herbs & Spheres of Root Vegetables including roasted butternut squash, parsnips, rutabaga & purple turnip tops.
– Dessert Course –
Cassata Torte – A chocolate sponge cake soaked in amaretto, accented with lemon zest, a twist of honey tuile & warm salted caramel sauce served table side.