Desert Gala 2025 - New Beginnings!

Menu

~oOo~ Passed hors d'oeuvres ~oOo~

Brie with Sweet Spicy Apple & Walnut Chutney (Vegetarian)
On crostini with micro greens

Smoked Salmon with Cilantro Cream Cheese (GF)
On blue corn chip with micro greens

Avocado Hummus on Polenta Cake (GF) (Vegan)
Polenta cake with avocado hummus and micro pico de gallo

Seared Rare Beef
Phyllo cup with seared rare beef and horseradish crema with micro greens

~oOo~ Salad ~oOo~

Southwesst Chop-chop Salad
Crisp romaine lettuce topped with black beans, cherry tomatoes, Monterey jack cheese, pickled red onions, candied pepitas, cilantro lime dressing

~oOo~ Entrées ~oOo~

Roasted Chicken Breast (GF)
Oven-roasted breast of chicken with tequila lime coulis, garlic smashed fingerling potatoes, piquillo pepper aioli, split top carrots and broccolini

-or-

Grilled New York Strip (GF)
Ancho demi-glace, crispy onions, garlic smashed fingerling potatoes, piquillo pepper aioli, split top carrots and broccolini

-or-

Vegetable Wellington (Vegan)
Portabella mushroom, zucchini, yellow squash, bell pepper, onion in vegan puff pastry – with tomato cumin puree, rice pilaf

~oOo~ Dessert ~oOo~

Dulce de Leche Cake (GF)
Sweet caramel leche cake topped with sugar pearls

White Cake (GF) (Vegan)
Vegan white cake with sugar icing and prickly pear drizzle

~oOo~ At the Table ~oOo~
Dinner Wines

Red: Filipe Palhoca - Sao Filipe Tinto 2021
Peninsula de Setubal, Portugal
Vibrant, Fruity, Versatile

This wine is a youthful expression of the characteristics of the three prolific grape varieties that make up its cepage.

White: Bodegas de Santo Tomás — Misión Blanco
Valle de de Santo Tomás, Baja California
Preserved Citrus, Magnolia, Beeswax

This wine is a fresh and light-bodied expression of some of the winery’s most established plantings of white grape varietals.

Special thanks to Nossa Imports by Dale and Stephen Ott
For sourcing inquiries contact info@nossaimports.com

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“During our first visit to the Desert Museum in 1994 we agreed it was the best full spectrum natural history experience we'd ever had - and right here in our own backyard!
We've supported the Museum annually since then and encourage friends and business associates to do the same.”
--Jerry Weinert
& Marni Dittmar