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Finding Cures. Saving Children.
Menu for the San Diego Chapter Dinner
Appetizer
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Empanadas - a tapas from Argentina, lightly crusted, baked turnover with stuffing; carne ground beef, onions, scallions, hard boiled egg and spices; Espinaca spinach, onions, parmesan; Queso gouda onions, scallions, red crushed pepper
Salad Course
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Ensalada Mango Papaya - a composed salad of mixed greens, papaya, caramelized almonds with Argentine Goat Cheese and mango vinaigrette dressing
Entrée Course
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Steaks - Parrida Buenos Aires - a mixed grill of filet mignon with a rosemary-peppercorn sauce, short ribs and sausage. Served with au gratin potatoes and baby vegetables.
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Seafood - Fresh Swordfish - charbroiled and served with chimichurri, Argentina's sauce of olive oil, garlic, herbs and lemon. Served with grilled shrimp, garlic cream potatoes and baby vegetables.
Dessert
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Panqueques con Dulce de Leche- handmade crepes filled with caramel milk and glazed with brown sugar and rum, topped with Ben & Jerry's vanilla ice cream.
