2026 Museum Ball
Salad
Jumbo Asparagus Salad “Fallen” Belle Chèvre Soufflé with frisée, shaved Brussels sprouts, roasted baby striped beets, and citron thyme vinaigrette
Beef and Seafood
Salmon “En Croûte” with melted leeks and Boursin cheese, and filet of beef with seared foie gras, potato cake, and spring vegetables (sunburst squash and roasted Brussels sprouts)
Vegetarian
Baked Potato Lasagna