Ut Prosim Recognition Dinner Program 2024

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FIRST COURSE Carrot Tarte Tatin Pastry Tart topped with Harissa Roasted Carrots and Aleppo Whipped Ricotta on Pea Puree SECOND COURSE Beet Ravioli Beet and Whipped Herb Chèvre Ravioli served with Pickled Cipollini Onions, Petite Greens, Herb Vinaigrette, Carrot Puree, Marcona Almond Dukkah and a Crostini THIRD COURSE Filet and Scallops Petite Filet of Beef and Pan Seared Scallops with Sauce au Poivre accompanied by a Mixed Vegetable Bundle and Twice Baked Potato DESSERT TRIO Flourless Chocolate Torte Chocolate Torte glazed in a Chocolate Ganache and Salted Caramel Dulce de Leche Mousse Mousse topped with Caramel-Pecan Popcorn and Bruleed Bananas Vanilla Bean Cheesecake Cheesecake garnished with Fresh Berries and Lemon Curd. Plated with Chantilly Cream and house-made Berry Leather, drizzled with Berry Coulis

WINE Jordan Chardonnay Sonoma County, California Chateau le Pavillon de Boyrein Cabernet/Merlot Blend Bordeaux, France