Stanley parent Christopher Pitts always has something special cooking for the Auction.
As we move into the final stretch, we'll be posting photos of the exceptional crew who labors all week in the kitchen, to prepare the following menu.
HORS D’OEUVRES
Smoked Salmon with Horseradish Cream
Quince Paste with Manchango Cheese
Pata Choux with Crab Salad
Marinated Provencal Olives
Ham, Gruyere and Honey-Mustard Palmiers
SALADS
Fresh Greens with Goat Cheese,
Dried Cranberries, Champagne Vinaigrette
Caesar Salad
Green Beans and Cherry Tomato Salad
ENTREES
Carved Beef Station
Salmon Mousse
Moroccan Couscous
Roasted Baby Potatoes
Baby Lima Beans with Corn,
Sun-Dried Tomatoes and Orzo Pasta
DESSERTS
Cream Puffs
Chocolate Truffles
Éclairs
Petite Tarts
Chocolate Covered Strawberries
Éclairs
Petite Tarts
Chocolate Covered Strawberries