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Gala Overview • Reservations • Sponsor Tables • Centerpieces and Other Information • Live Auction
Sunday, April 29, 2018
The 25th Annual Desert Museum Gala
Menu
Special Gala Cocktails
Prickly Pear Margaritas
and “Charred Orange” (Seville oranges with Whiskey Del Bac)
~ oOo ~
Passed Hors d’oeuvres — Ode to Sonoran Spring
Chicken Tinga Sopes with Cotija Cheese and Micro Cilantro
Melon and Jicama Skewers with Fresh Lime, Tajin, and Mint
Cucumber Rounds with Tepary Bean Hummus, Fresh Citrus Zest, and Red Pepper
Grilled Barrio Crostini, Santa Cruz Rubbed AZ Sirloin, Green Onion Mayonesa, and Cholla Bud Salsa
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Dinner – Earthly Meditations
Basket of Barrio Bread Baguettes
~ Soup ~
Hay-smoked Carrot Vichyssoise with Toasted Cumin, Crema, Lime, and Cilantro
~ Salad ~
Sonoran Deconstructed Salad of Spring Greens with White Balsamic Vinaigrette.
Accompanied by Queen Creek Olives, Manchego Cheese, Green Valley Pecans, Pickled Cholla Buds, and Heirloom Tomatoes
~ Entrée* ~
Slow-braised Short Rib with Guajillo Chili Demi Glace and Carrot-top and Epazote Chimichurri. Served over Sonoran Ancient Grain Pilaf of Sorghum, Amaranth, Quinoa, Grilled Quince, Chayote Squash and Charred Corn.
Accompanied by Green-top Carrots, Sweet Peas, and Crispy Leeks.
~ oOo ~
Dessert – Desert in Bloom
Sonoran S’more Bundino served with Cactus Meringue and Seasonal Berries
~ oOo ~
Coffee & Tea Service
*Special dietary options upon request in advance
