The Museum Ball 2019 Menu

The Ball

Celebrating The Intersection Of Art And Fashion

Saturday, July 27, 6:00–11:00pm

Menu Selections

The Ball offers three delicious menu options prepared by Crown Point Catering.

Grilled Filet Of Beef

cooked medium rare
chimichurri

Artist Wedge Salad
crisp iceberg lettuce wedge, lardons, red and yellow pear tomatoes, shaved purple onions, croutons, crumbled blue cheese, creamy herb house dressing

Saffron Risotto
saffron, shallots, mascarpone, parmesan

Farmer’s Market Grilled Vegetables
asparagus, cherry tomatoes, zucchini, yellow squash, purple and orange carrots

All Grown Up S’Mores Dessert
bittersweet Kahlua-cognac chocolate, graham cracker crust, bruleed marshmallow fluff meringue, fresh berries

 

Pan Seared Local Sea Bass

tomato caper vinaigrette

Artist Wedge Salad
crisp iceberg lettuce wedge, lardons, red and yellow pear tomatoes, shaved purple onions, croutons, crumbled blue cheese, creamy herb house dressing

Saffron Risotto
saffron, shallots, mascarpone, parmesan

Farmer’s Market Grilled Vegetables
asparagus, cherry tomatoes, zucchini, yellow squash, purple and orange carrots

All Grown Up S’Mores Dessert
bittersweet Kahlua-cognac chocolate, graham cracker crust, bruleed marshmallow fluff meringue, fresh berries

 

Summer Succotash Stuffed Tomatoes

vegetarian/vegan/gluten-free
sweet local corn, lima beans, red peppers, onion

Artist Wedge Salad
(starter)
crisp iceberg lettuce wedge, lardons, red and yellow pear tomatoes, shaved purple onions, creamy herb house dressing

Green Quinoa
vegetable stock, parsley, cilantro, tarragon, dill, mint, pistachio, arugula

Farmer’s Market Grilled Vegetables
asparagus, cherry tomatoes, zucchini, yellow squash, purple and orange carrots, red onion

Dessert
fresh berries and vegan cookies

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