Menu included a moos bouche of mushroom risotto, stone crab claw with mustard sauce (champagne), a salad of butter lettuce, fresh pear, dried cranberries, candied pecans & walnuts, cucumber slices, and dressed with a raspberry vinaigrette (chardonnay). Intermezzo was a dollop of homemade grapefruit sorbet to cleanse the pallet. Main course included steak au poivre…fillet mignon packed with coarse ground black pepper flamed in cognac garlic butter then finished in a hot chutney sauce, potaoes napoleon, and hors verts in a brown butter sauce and sliced almonds ( a trio of Napa cabernets during this course). Dessert was a homemade raspberry torte made by Sandy Magnesio. It was a magnificent creation and quite delicious. After that, a sweet tray with three select cheeses, fresh fruit, and chocolate truffles were served with Dolce, a sweet dessert wine from Far Niente.
The PCI Foundation wants to know how you used your auction items. Send of photos of your trips, pictures of kids playing with their new Hello Kitty toys, or the fancy Lego Building you completed. We will publish them here.
It's not too early to start thinking about what kind of items you'd like to bid on in next year's auction!
