Welcome to the 27th Annual Fur Ball. Tonight, we are excited to share a delicious four-course meal prepared by the chefs at The Jefferson Hotel. A vegetarian menu will be served, honoring our commitment to animal welfare. The vibrant colors in each entrée showcase the rich flavors of the season and the diversity of vegetarian cuisine. Each dish has been thoughtfully created by Chef Brice Ellie Gervais, banquet chef de cuisine at The Jefferson Hotel. The chefs’ talents highlight seasonal and local produce, creating a memorable evening for all. Cheers!

SALAD
Roasted rainbow carrots with burrata cheese, carrot top pesto, beets, kale and thyme extra-virgin olive oil

DINNER
Seared butternut squash gnocchi with wilted spinach, shiitake mushrooms and brown butter-pomegranate molasses drizzle (Gluten-free, with a vegan option)
—OR—
“Caprese”-style black lentil–stuffed courgette on a bed of mushroom barley risotto

DESSERT
To be determined

LATE-NIGHT SNACK
Gouda macaroni and cheese bites with red pepper jam