DINNER MENU
Baby Romaine Salad with Shaved Red and Yellow Beets, Ruby Grapefruit, Marcona Almonds and Goat Cheese with a Citrus Honey Vinaigrette; Garlic Naan Bread with Tahini; North African Braised Beef with Tomato, Cumin and Coriander; Roasted Cauliflower Shawarma with Pomegranate, Parsley and Pine Nuts; Golden Turmeric Rice with Crispy Onions; Mediterranean Borek — Tender layers of Phyllo stuffed with Eggplant, Olives, Almonds, Garbanzos, Butternut Squash, Mint, Cilantro, Parsley with an Herb Yogurt Sauce.
PROGRAM
6:30 p.m.
Silent One Closing
(Red)
6:45 p.m.
Silent Two Closing
(Blue)
7:00 p.m.
Silent Three Closing
(Gold)
7:15 p.m.
Welcome by Paula Rhyne,
Board President
Guests seated and dinner served
7:30 p.m.
Live Auction with Shawn Hamilton
9:15 p.m.
Fund-A-Need
9:45 p.m.
Check Out and Item Retrieval
