Choice of entrée*:
Beef Wellington (5oz filet topped with mushroom pate and wrapped in puff pastry. Only served medium rare to medium.)
or
Salmon Wellington (Sustainably caught 5oz wild Salmon from Sitka Alaska. Topped with herbed butter and whole grain mustard then wrapped in puff pastry.)
Sun Singer citrus salad with champagne vinaigrette
Broccolini seasoned with “Dragonfly Dust”
Garlic and chive mashed potatoes
Wine pairings will be served with each course. A cash bar will also be available.
*For a vegetarian option please email Jordan at jmgiffor@illinois.edu.
Find more information about Truffles & Wine on the event page.
