Menu

The Gem of Gems Auction Gala is proud to offer the following menu, prepared by Mark Owsley, executive chef and his talented staff:

Hearts of Butterleaf Lettuce with Toasted Almonds & Sundried Cranberries, and Huckleberry Vinaigrette Dressing

Rolls and Butter

Choice of:

Pasta Primavera

Baked Lemon Chicken

Maple Roasted Salmon

Both fish and chicken are accompanied Seasonal Vegetables and Roasted Red Potatoes

Following the meal, there will be a Dessert Auction featuring a wide variety of desserts--the specialties of some of the valley's best cooks.

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Gem of Gems 2009

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