Pre-Concert Dinners

Cash Bar and Hor’s D’s.—6:00-6:30pm
Dinner 6:30-7:30pm
Price $30

Milwaukee Symphony Orchestra
Friday, October 10, 2008

Appetizers
Assorted Cheese and Crackers
Crudite and Dip
Cranberry BBQ Meatballs
Spinach Stuffed Mushroom Caps

Salad
Garden Salad with Union Vinaigrette

Entrees
Grilled Filet of Tenderloin with Mushroom-Madeira Sauce and Mushroom Vol au Vent.  Served with Oven Roasted Herbed Potatoes and Sautéed Snow Peas and Carrots
Salmon Filet with Sevilla Sauce over Vegetable Paella served with Orange-Gingered Carrots
Oven Roasted Root Vegetables in Puff Pastry with an Herbed Vegetable Blend

Dessert
Warm Cranberry-Apple Cobbler with a Scoop of Babcock Vanilla Ice Cream

Trio Mediaeval
Thursday, November 20, 2008

Appetizers
Assorted Cheese and Crackers
Crudite and Asian Sesame Dip
Mini-Quiche
Smoked Chicken Quesadillas

Salad
Mixed Green Salad with French Dressing

Entrees
Sirloin Steaks with Demi Glace and Deep Fried Onion Rings Served with Oven Roasted Herbed Potatoes and Asparagus Spears
Cajun Orange Roughy,Wild Rice Cooked with diced Carrots, diced Red Peppers and Chopped Green onions and asparagus spears
Gnocchi with Marinara and Parmigiano Reggiano served with Herbed Italian Vegetable Medley

Dessert
Pound Cake with Fresh Strawberries and Whipped Cream

Leon Fleisher
Saturday, January 31, 2009

Appetizers
Assorted Cheese and Crackers
Fresh Vegetable Crudite with Sesame Ginger Dip
Brie and Raspberry Phyllo
Cocktail Shrimp

Salad
Spinach w/ Strawberries, Pecans and Honey Poppyseed Dressing

Entrees
Grilled Pork Tenderloin with Mushroom Madeira Sauce served with   Double Stuffed Baked Potato Accompanied by Dilled Baby Carrots.
Grilled Yellowfin Tuna with Mediterranean Ragout, Portugese Lemon Pilaf and Sautéed Squash and greens beans with roasted red bell peppers
Penne with Shitaake and Portabello Mushrooms, Julienned Red and Yellow Bell Peppers, in a Mornay Sauce.  Served with a side of Sautéed Squash.

Dessert
Tiramisu

Danielle de Niese
Thursday, February 19, 2009

Appetizers
Assorted Cheese and Crackers
Crudite and Dip
Artichoke Dip
Spinach Stuffed Mushroom Caps

Salad
Chopped Romaine with Craisins, Pecans and Gorgonzola with a Cranberry-Balsamic Vinaigrette

Entrees
Spiced Tenderloin with a Door County Cherry Sauce, Acorn Squash Rosettes and Whole Green Beans with Julienned Red Bell Peppers
Shrimp Scampi over Saffron Rice with Green Beans and Julienned Red Bell Peppers
Mushroom Ravioli with a Tomato-Chevre Cream Sauce Green Beans and Julienned Red Bell Peppers

Dessert
An assortment of White chocolate, Strawberry and Mocha Mousse filled Chocolate Cups