Fundraiser Menu

"Back to Earth's commitment to quality shines through their wonderful foods and excellent presentation."

Rachel Mercer, UCSF

Spring Gala Fundraiser
Organic Seasonal Menu
(view as PDF)

Passed Hors D’oeuvres

Ahi tartar
On cucumber with ginger ponzu

Fresh spring rolls *
With sweet chili sauce

Grilled chicken satay
With spicy peanut sauce

Candied wild salmon and avocado sushi
Seasoned spinach and squash sushi* ~
With sake nama glaze

Martini Mash Bar

Martini glasses with:

Yellow fin potatoes, or yams & parsnips
Carrot habañero sauce
Dill crème
Exotic mushroom duxelle
Fried shallots and chives

Soup Shooters

Catalina shot glasses with:

Creamy potato leek with chive oil
Ginger carrot puree with cucumber relish*
Seafood bisque with fresh lemon
Served with house-made herb focaccia

Salad Station

Russian red kale salad
With carrots, cucumber, golden beets and meyer lemon dill dressing*

Baby greens
With balsamic vinaigrette and Clementine tangerines*

Sesame ginger noodles
With sunflower sprouts, scallions, sugar snap peas and rangpur lime dressing*

Dessert

Chocolate trinity*
Chocolate cake, white chocolate ganache, candied orange peel

Coco-amaretto cakes (raw)*
Dates, walnuts & vanilla coconut frosting

Seasonal fruits & artisan dessert cheeses

Beverages

Blackberry lemonade

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Fair-trade coffee
Lemon verbena mint herbal tisane

*Vegan dishes