The Waters on 50th held
its annual Fall Ball to honor veterans. The evening program consisted
of a commemorative service, champagne and appetizers, gourmet dinner,
followed by dessert and dancing to a 17-piece orchestra. Over 100
residents and guests attended.
A video of the evening’s celebration is posted at: https://youtu.be/hHdDsBK2dzE
Passed Appetizers
Mini Baked Brie in phyllo cups with pecans, craisins and thyme
Endive Spears with ricotta, almonds and raisins
Bruschetta Crostini with fresh parmesan
Starter
Pomegranate Salad of romaine and arugula with shallots, toasted walnuts, shaved parmesan and pomegranate vinaigrette
Entrees
Roasted Beef Medallions with potatoes Dauphinoise, broccolini, red wine demi-glaze
Maple Walnut Crusted Salmon with butternut squash noodles
Hearty Vegetable Lasagna with roma tomato sauce
Dessert
Assorted cheesecake and mousse mini desserts
Tina Plant, PMP | Sr. Marketing Manager | The Waters Restaurant Group |