Every year the sisters of Villa St. Benedict put on an fundraiser dinner. This year we set out to make it better than last. With the help of the Preshome chefs and dining room mangers, our event went off without a hitch. We are already looking forward to next years event.
Quinoa Crusted Tuna
Tri colored quinoa crusted ahi tuna
served over a grilled kumato tomato, dressed with Thai basil-sesame
vinaigrette, sautéed lobster mushrooms and crispy Spanish Chorizo
Roasted Beet Carpaccio
Thin sliced golden beets served over a balsamic-fig reduction with goat
cheese mousse, shaved apple and arugula
Intermezzo
Mango-ginger sorbet with licorice, frozen lychee foam
Colorado Lamb Lolipop
All natural rack of lamb chop resting with blue corn polenta, drizzled
with Argentine chimichurri sauce, and fried leeks
Tres Dulces
Vanilla bean and dulce de leche panna
cotta with Florentine cookie, flourless chocolate cake with pisco-strawberry
sauce and pumpkin churro
Jeremy DeRango
Executive Chef
Villa St. Benedict
Executive Chef
Villa St. Benedict