The president's 80 dinner guests were treated to an elaborate meal prepared by chef Jennifer Johnson, according to SF Gate, who got the scoop on the menu.
Diners were treated to quail egg with caviar and salmon ceviche with jicama and avocado on a tortilla chip
as their starting hors d'oeuvres. Next they were served a spring onion-asparagus tartlet with Meyer lemon vinaigrette-dressed frisee salad.
as their starting hors d'oeuvres. Next they were served a spring onion-asparagus tartlet with Meyer lemon vinaigrette-dressed frisee salad.
| The main course was braised Kobe beef short ribs with potato puree and a salsa verde-topped spring vegetable ragout. And the evening was topped off with buckwheat crepes with roasted cherries and almond ice cream. Of course guests were given the opportunity to smile and take a picture with their favorite fundraising president. Worth the $17,600 price tag? You tell us. |
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