The Meeting House

OVERVIEW

We're collaborating with The Meeting House on a wonderful menu with wine pairings to complement the incredible digital performances at our 2021 Gala.

Spots are limited — reserve today! 

 

Join us in-person at The Meeting House

Anyone donating $5,000 or more is welcome to join us at the in-person viewing party. Each guest will enjoy a four-course meal, including your choice of main course and wine pairing. To reserve your spot, please send an email to our Development team. 

 

Enjoy your meal at home

Gala attendees who will be watching online also have the opportunity to purchase a meal from The Meeting House. Chef Fito has designed a special menu inspired by the event that you can enjoy from home. Enjoy all three delicious courses for $50, plus the option to add a sommelier-recommended bottle of wine for $25. View the menu here. To order this option, please click here and find the dinner option on the reservation page.

If you've already purchased a Gala ticket, this may already be included in your package. Please check your order for more details.

 

First Course

Pork Rillette
crackers, fig jam

______

Second Course

Beet and Chicory
goat cheese, orange vinaigrette, almonds

______

Main Course

choice of


Dry Age Rib-Eye
spring onion, marble potato, pepper corn sauce


Seared Halibut
carrot puree, braised fennel, radish salad


Charred Broccolini
chickpea hummus, zucchini, crispy quinoa

______

Dessert

Rhubarb & Strawberry Tart
chocolate, mint

 

 

The take-out menu has a slight variation in two of the main courses. To learn more about this, please check the menu here.

Your first course will be  Pork Rillette served with crackers and fig jam, paired with Pierre Sparr 2018, Riesling from Alsace, France.

For the second course, Chef Fito has prepared Beet and Chicory served with
goat cheese, orange vinaigrette, and almonds — paired by Sommalier LaToya's wine recommendation with Damien Pinon 2018, Vouvray Tuffo.

The first main course option — Dry Age Rib-Eye served withspring onion, marble potato, pepper corn sauce — is paired here with Delta Red Blend 2018, from Napa California.

Your second and third options for the main course will be paired with Saint Véran 2019, Bourcier–Martinot.

And finally, the dessert — Rhubarb & Strawberry Tart with chocolate and mint— will be paired with Taylor Fladgate, Ruby Porto.