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

~ oOo ~

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