2003 Una Noche de Garufa

Cocktails - Open Bar - Salty Savories

Dinner

To Start
Ensalada Mesclun Garufa
A mix of baby lettuces and baby spinach served with a raisin balsamic dressing

Fish Course
Salmon with Herbs Fines
A tender filet baked with the Provençal classics rosemary, lavender, thyme, oregano
Remoulade sauce on the side

Meat Course
Tenderloin with a marinade of "Jack"
Drunken and succulent!
Presented with a sauté of colorful sweet peppers and Vidalia onions

Side Dishes
Prince Purple Rain Potatoes
Exotic Peruvian mini potatoes mashed and classically seasoned

Sauté of Winter Vegetables
The Chef will go to the market on the day of the dinner and choose the best, freshest and prettiest

On every table
Bread and Biscuit Basket
Red and White Wine

Dessert
A sinful tempting confection!
Champagne
Coffee

Dear Alberto, thanks to you and Valorie once again for a spectacular evening... - JH
Outstanding! Una Noche de Garufa just continues to improve. Great night! - EC
WOWWWWWWWW! It was a blast. - FA
Hi Darlings, fabulous party last night. Thanks for being here. SLC
It was a perfectly magical evening. Thank you. LJ
What a great party that was last Saturday! A perfect job! - GKM







Photos courtesy of: Carla Lorio Flash Gordo


	the fourth annual UNA NOCHE DE GARUFA come celebrate the coming of the New Year with a fabulous dinner and TANGO dance party	Saturday, December 27 House of Tango 509 Octavia Street New Orleans, LA
	cocktails at 7 PM a full course dinner with wine will promptly be served at 7:45 PM dancing after dinner live music - exhibitions - dessert - coffee - champagne Dress Festive! $65. per person includes EVERYTHING! All you can eat, drink and dance please reserve early - as seating is limited
	RSVP 504 894-1718 E-mail to: 2003garufa@planet-tango.com
MENU Cocktails - Open Bar - Salty Savories Dinner To Start Ensalada Mesclun Garufa A mix of baby lettuces and baby spinach served with a raisin balsamic dressing Fish Course Salmon with Herbs Fines A tender filet baked with the Provençal classics rosemary, lavender, thyme, oregano Remoulade sauce on the side Meat Course Tenderloin with a marinade of "Jack" Drunken and succulent! Presented with a sauté of colorful sweet peppers and Vidalia onions Side Dishes Prince Purple Rain Potatoes Exotic Peruvian mini potatoes mashed and classically seasoned Sauté of Winter Vegetables The Chef will go to the market on the day of the dinner and choose the best, freshest and prettiest On every table Bread and Biscuit Basket Red and White Wine Dessert A sinful tempting confection! Champagne Coffee