Clouds couldn’t keep the bright and cheery smiles away from the Indianapolis Museum of Art’s Garden Terrace this past Friday. NCAA selected the IMA to host a special luncheon to kick off Final Four weekend.
As each of the NCAA’s guests entered, they found their name on natural wood escort card holders in the lobby of Garden Terrace. With its large windows and bright lighting, the lobby transformed into an elegant space of socialization. Butler passed hors d’oeuvres featuring bruleed apple bruschetta with fig, brie and balsamic reduction, eggplant cannelloni stuffed with boursin and pine nuts with red pepper basil slaw, and coconut chicken bits with mango curry dipping sauce were served. Specialty signature ginger pear martinis were offered to guests as they made their way to the main dining area.
Tables were adorned with beige linen and topped with ratan chargers and floral centerpieces boasting with greens and whites, surrounded by beautiful chiavari chairs that brought a sense of openness and distinguished opulence to the room. Each place setting was fixed with a lovely gold and beige lace and linen napkin, menu card, and a special gift for each guest.
A menu card was available at each seat noting the selections guests had the opportunity to choose from prior to attending. Our very popular Kahn’s salad was served as a first course. This delicious salad is served in a cucumber ring and features mixed field greens, candied almonds, onion confit, tomatoes and roasted red pepper vinaigrette. Second courses included guest-chosen entrees of either cider marinated airline chicken breast with molasses chipotle glaze, carribbean spiced mahi mahi with tropical fruit salsa, or grilled vegetable napoleon with roasted red peppers and red pepper coulis. Each were accompanied by gruyere and baby leek potato gratin and grilled asparagus with red and yellow bell peppers. The sweetest of endings to a savory meal was a chocolate covered strawberry served with a martini glass of fresh berries topped with vanilla bean cream and pistachios.
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