Dinner Menu

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Salad
Fall seasonal salad with mixed greens, caramelized apples, toasted walnuts, and hard cider vinaigrette

Entrée choices*
Beef tenderloin with port wine sauce, Yukon Gold potato purée, and multi-colored carrots
-or-
Vegetarian “crab”**cakes with hearts of palm and chickpeas, warm fingerling potato salad, arugula, and chile oil

Dessert Stations
Featuring a decadent miniature dessert tower at the After Party!

For additional information, please contact soiree@umn.edu.

*Beef tenderloin is gluten-free.
**Does not contain actual crab meat.

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For more information, please contact Catherine McGlinch