2011 HORS D'OEUVRES MENU:

Bixby's Caterers: Moroccan lamb with caramelized onions, fennel, ginger, saffron, and apricots, accompanied by couscous with mango, plum tomatoes, parsley, scallions, and fresh mint

Domaine Hudson: brioche toast with house-made duck-ham, apple jam, and horseradish foam
                    
Montrachet Fine Foods: chicken osso bucco made with a dry rub that includes coffee, cumin, coriander, and brown sugar
 
Toscana Catering: Fresh tortellini cooked on-site by Chef Dan Butler 
 
The Greenery: Pasta Monte Carlo with summer vegetables and Pasta Primavera with chicken and Parmesan cheese

Gallagher and Gallagher: Carving station with organic turkey and London broil sliders 

Thank you to the Museum's preferred caterers for providing these delicious hors d'oeuvres!

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