Menu

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2011 Menu

Selection of Hors D’ Oeuvres:

  • Marinated Shrimp Stuffed with Bilboa Chorizo Forest Mushroom Turnover
  • Snow Crab claws served with cajun cocktail
  • Smoked Chicken Breast topped on black truffle camembert Crostini
  • Stuffed Artichoke with Boursin Cheese

Station One:

  • Wild Mushroom Bisque, Served with a brandied crème fraiche
  • Brie en Croute, Served with Assorted Imported and Domestic Cheeses with Grapes and Strawberries
  • Antipasti - Prosciutto Di Parma, Soprasata, Bresola, Mixed Olives, Roasted Red and Yellow Peppers, Fire Roasted Tomatoes, Shaved Parmesan Reggiano, Assorted Crostini and Breadsticks
  • Salinas Valley Organic Mixed Green - Heirloom Tomatoes, Cucumbers, Alfalfa Sprouts, Sliced Oranges, Dried Figs, Candied Pecans , Raw Almonds, Sunshine Vinaigrette and Strawberry Vinaigrette

Station Two:

  • Tuna Crudo 4 Ways (Attended), Mediterranean, Asian, Spanish and Caribbean Inspired tossed with Gourmet Accompaniments

Station Three:

  • Pasta Station (Attended), Tortellini and Bowtie pasta served with rock shrimp, grilled chicken breast, wild mushrooms, garlic, tomato pecorino cheese and spinach, tossed with choice of Pesto cream, Maranara and Bolonaise sauce Fontina Toasted Garlic Toast
  • Fontina Toasted Garlic Toast

Station Four:

  • Wild Mushroom Bisque, Served with a brandied crème fraiche
  • Tournados of Beef (Attended), Pan Seared with 151 Pepper Sparks and Black Truffle Oil served with Tellegio Mashed Potatoes
  • Karabuta Pork Roulade, Stuffed with Point Reyes Blue Cheese and Spinach, Butternut Squash Raviolis and a Cognac Cream Sauce
  • Pan Seared Dungeness crab Cake served with Jasmine Rice Pilaf, Tarragon Dijon mustard Cream
  • Haricot Vert, Glazed Baby Carrots and Broccoflower topped with Toasted Taffy Almonds

Dessert Station:

  • White Chocolate and Raspberry Mousse Parfaits
  • Pumpkin Cheesecake
  • Mixed Berry Fruit Tarts
  • Pecan and Maple Syrup Bread Pudding
  • Jack Daniels Vanilla Caramel
  • House made Praline Ice Cream

  • Resort Blend Regular and Decaffeinated Coffees
  • Assortment of Shangra La Organic Specialty Teas

 
Cadillac Ball News

Photos from the Ball

As our club's gift to all attendees, a professional photographer will be taking photographs throughout the evening. These photos will be available free for download after the event here.

Table Reservations now being Accepted!

For more info, go here.

Tickets on Sale Now!

Dinner and Raffle tickets may be purchased through any Truckee Rotarian or by calling (530) 414-1550

Special Room Rates Available

Reserve your room at the Resort at Squaw Creek now to receive the discounted rate of $149 (plus a reduced resort fee of $10 + taxes). 50 rooms are available at this rate until Oct. 17. Call 800-403-4434 and say you are attending the Cadillac Ball.