http://www.standwithhaiti.org/haiti
Five Courses-Paired Wines:
Menu:
An Amuse Bouche Phenom: Truffle infused custards served with a prosciutto crisp
Wine: Cremant de Loire
1st Course: Red cabbage gazpacho with a mustard ice cream
Wine: Gavi
2nd Course: Lime sorbet intermezzo
3rd Course: Poached halibut served with a pistachio gremolata and a lemon mousseline sauce
Wine: Pinot Bianco
Dessert: Delice of chocolate with ginger gelato and cumin caramel-(we would never leave the dessert without a few surprises)
Mint Tea
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