Culinary Gala Menu

REGISTRATION/ CULINARY GALA CHECK – IN

Conference Center | 6:00 PM – 7:30 PM

House Smoked Pastrami
Buttermilk Fermented Cucumbers, Fresh Dill, Garlic Mustard Aioli, Cracked Rye Bread

Lox (Black Cod)
Wild Ramp Cream Cheese, Caper Berries, “Everything Bagel” Focaccia

Lobster Roll
White Apple Puree, Frisee, Chive Tips, Walnut Vinaigrette

Shaved Venison – Philly Style
Fennel Cabbage Slaw, Wild Mushrooms, Raclette Cheese Sauce, Bakery de France Petite Buchette

Berbere Spiced Chicken Salad
Rainbow Carrot Slaw, Toasted Peanuts, Golden Raisins, Spicy Cilantro Dressing, Bakery de France Petit Buchette Raisin Grain

House Made Pickles & Chips
Spicy Garlic, Half Sour, Cornichons, Dill, Sour Cream and Onion Chips, Crab Shack Chips, Black Pepper and Sea Salt Chips


CULINARY GALA

EXIT 33 | 7:00 PM – 11:00 PM

ATRIUM/A BAR: MEDITERRANEAN

  • Fattoush & Goat Feta Stuffed Squash Blossom
    Heirloom Tomato, Cucumber, Scallion, Radish, Red Pearl Onion, Sumac Vinaigrette, Crispy Pita Chips
  • Spiced Lamb Meatball
    Artichoke Chickpea Puree, Fresh Chickpeas, Tabouleh, Cilantro Oil
  • Mediterranean Oysters
    Cucumber Dill Mignonette, Hot Sauce
  • Signature Drink – Asian Pear Mojito
    Mashed lime, sugar, and mint leaves with sour apple mucker, limon rum and pineapple juice shaken with ice. Poured into a tall glass and topped off with club soda.

CRESCENT COURTYARD: OCTOPUS

  • Wood Grilled Baby Octopus
    Eggplant Caponata, Charred Cherry Tomatoes, Parsley Coulis, Micro Parsley, Black Oil, Cured Olive Oil
  • Signature Drink – Classic Margarita
    Using all fresh ingredients

PEACH BLOSSOM: ASIAN

  • Thai Mahimahi
    Lemongrass, Kaffir Lime, Chiles, Galangal, Cashews, Cilantro, Scallions
  • Vietnamese Soft Shell Crab
    Kohlrabi Cucumber Slaw, Nuoc Cham Sauce, Micro Basil, Mint and Cilantro
  • Malaysian Satays
    Prawns & Beef, Citrus Sambal Glaze, Sesame Scallion Dipping Sauce

LAVA: STEAKHOUSE

  • Miso Sablefish
    White Tea Infused Miso Broth, Bok Choy, Miso Powder
  • Brown Butter Seared Beef Calotte
    Bone Marrow Hotel Butter, Creamed Arugula Coulis, Maldon Salt
  • Prime Beef Tartare
    Shaved Truffles, Parmesan, Caper Berries, Micro Arugula

THE GIG: ITALIAN

  • Suckling Pig Porchetta – Sardinia
    Italian Herbs, Apricot, Dates, Hazelnuts, Jerez Vinegar Pickled Red Onion
  • Soft Poached Egg – Central Italy
    Pecorino Toscana Fondue, Italian Black Truffle, Micro Chives
  • Kamut Ziti Primavera
    Spring Peas, Baby Artichoke, Porcini, Pecorino, Micro Garlic Chives
  • Signature Drink – Honey Sour
    Reposado Tequilla, fresh lime juice, and honey syrup shaken and served on the rocks

TIN ROOSTER: LATIN/SOUTH AMERICAN

  • Argentinian Churrasco Salad
    Wagyu Skirt Steak, White Beans, Arugula, Heirloom Cherry Tomatoes, Red Chimichurri
  • Yucatecan Roast Pork Salbut
    Aji Amarillo Sauce, Pineapple Salsa, Pickled Red Onions, Red Cabbage Slaw
  • Peruvian Ceviche
    Flounder, Habenero Leche de Tigre, Corn, Sweet Potato, Cilantro
  • Signature Drink – Blackberry Bourbon Lemonade
    Bulleit Bourbon, fresh lemon juice, simple syrup, blackberry puree, and a dash of bitters, garnished with a mint leaf and lemon wheel

TURQUOISE TIGER: DESSERTS

  • Vegan Tart
    Sweetened with local honey or agave
  • Mini Fruit Pies
    Use whole wheat flours, organic in-season fruit
  • Coconut Rice Pudding
    With organic local fruit in a glass jar
  • Fruit Leather
    Peach honey, blueberry ginger, cherry amaretto
  • Carrot Cake Ice Cream Sandwich Stick
    With Cream Cheese Ice Cream
  • Pate a Choux éclairs
    With evolution glaze and cream puffs with sugar dough layer. Raspberry, Blueberry, Bergamot.
  • Action Station – Bread Pudding Sticks
    Seared in clarified butter with butterscotch dipping sauce
  • White Chocolate Swirl Cheesecake Bar
    With short dough crust topped with Hot Chocolate with whipped cream
  • Signature Drink – The Grape Gatsby
    Gin, Concord grape juice,  lemon juice, and lime syrup shaken and served over ice, garnished with a lemon wheel