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HEC 93 | Gala | March 18, 2018

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HEC 93 | Gala | March 18, 2018

First Course

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Citrus Cured Salmon

Avocado puree, shaved fennel, candied lemon zest, arugula, and tarragon crème fraîche

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Carrot lox

Thin slices of smoky carrot served with avocado puree, shaved fennel, candied lemon zest, and a light arugula salad

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Second Course

Parisian Gnocchi
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Parisian Gnocchi

Light gnocchi with Duck confit, peas, feta, olives, basil puree, dried olive, micro radish greens, and duck glace

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Ratatouille Tian
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Ratatouille Tian

Layers of eggplant, zucchini, and summer squash stacked with tomato sauce (Vegan)

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Third Course

Ribeye
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Ribeye

Grilled 6oz ribeye with carrot puree, fondant potatoes, sauteed chanterelle mushrooms, fried garlic crisps, and a chianti sauce

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Cauliflower steak

Carrot purée, braised leek, polenta mushroom cake, and sauce Niçoise (Vegan)

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