Monday, November 6, 2017, 5:30 pm, VIP Reception-5:00 pm
Pond House Café, 1555 Asylum Ave, West Hartford, CT

WE CAN Cook Menu

 

Appetizers - Lisa Cole

Pork Tenderloin with smoked pear preserve on plantain
Smoked Trout taco with pickled cabbage and citrus crema
Skewered vegetables with an apple cider Demi glaze
Mini cones with goat cheese pomegranate and black sesame seeds

Appetizers - Silvia Baldini

Porcini and celeriac soup
Biased chickpea and roasted tomatoes bite
Smoked preserves hors d'oeuvre

Soup - Felicia Jenkins

Sweet potato coconut curry bisque

Salad - Daphne Lagasse

Citrus roasted beets with baby kale, orange sherry vinaigrette, and pecan crusted goat cheese

Entrée - Christiane Gehami

Cod painted with pesto, served on potato gratin, and finished with a mushroom duxelles & tomatoes

Bread - Hartford Baking Co. & Pure Love Bakery

Baguette and gluten free bread assortment

Dessert - Gabriella Da Silva Taylor

Dessert trio: Tea infused petit four, Blue hubbard cheesecake, and Tea infused truffle
Cheese platter (goat and Brie) with smoked peach bourbon chipotle preserves

Beverages - Winam Wines, City Steam Brewery, Whole Harmony Tea

Complimentary wine, beer, and alcoholic and non-alcoholic tea drinks