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River Oaks Chamber Orchestra presents Social Supper

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Photo courtesy of River Oaks Chamber Orchestra

River Oaks Chamber Orchestra will present a celebratory dinner following the annual Valentine’s Day concert. Guests are invited to mix and mingle with ROCO guest artists over an imaginative menu prepared by Chef Soren Pederson. 

MENU:

  • Hors d’oeuvres: Shaved Filet Mignon on Dark Rye with Fig Chutney and Grain Mustard; Eggplant Confit with Feta Cheese on Pita with Stewed Olives; Grilled Chicken on Roasted Apple with Broccoli Pesto
  • Starter: Pan Seared Lobster Cake with Citrus Salad, Spiced Aioli and Fresh Greens
  • 2nd Course: Creamy Corn Chowder with Crispy Crawfish
  • Main Course: Green Pepper-Dijon Crusted Filet Mignon, Creamy Au Gratin Potato, Grilled Asparagus and Dried Cherry Demi Glace
  • Dessert: White Chocolate Almond and Coconut Tart with Raspberry Compote and Lavender “Glass”

River Oaks Chamber Orchestra will present a celebratory dinner following the annual Valentine’s Day concert. Guests are invited to mix and mingle with ROCO guest artists over an imaginative menu prepared by Chef Soren Pederson.

MENU:

  • Hors d’oeuvres: Shaved Filet Mignon on Dark Rye with Fig Chutney and Grain Mustard; Eggplant Confit with Feta Cheese on Pita with Stewed Olives; Grilled Chicken on Roasted Apple with Broccoli Pesto
  • Starter: Pan Seared Lobster Cake with Citrus Salad, Spiced Aioli and Fresh Greens
  • 2nd Course: Creamy Corn Chowder with Crispy Crawfish
  • Main Course: Green Pepper-Dijon Crusted Filet Mignon, Creamy Au Gratin Potato, Grilled Asparagus and Dried Cherry Demi Glace
  • Dessert: White Chocolate Almond and Coconut Tart with Raspberry Compote and Lavender “Glass”

River Oaks Chamber Orchestra will present a celebratory dinner following the annual Valentine’s Day concert. Guests are invited to mix and mingle with ROCO guest artists over an imaginative menu prepared by Chef Soren Pederson.

MENU:

  • Hors d’oeuvres: Shaved Filet Mignon on Dark Rye with Fig Chutney and Grain Mustard; Eggplant Confit with Feta Cheese on Pita with Stewed Olives; Grilled Chicken on Roasted Apple with Broccoli Pesto
  • Starter: Pan Seared Lobster Cake with Citrus Salad, Spiced Aioli and Fresh Greens
  • 2nd Course: Creamy Corn Chowder with Crispy Crawfish
  • Main Course: Green Pepper-Dijon Crusted Filet Mignon, Creamy Au Gratin Potato, Grilled Asparagus and Dried Cherry Demi Glace
  • Dessert: White Chocolate Almond and Coconut Tart with Raspberry Compote and Lavender “Glass”

WHEN

WHERE

Chef Soren Pedersen
2314 Dunlavy St.
Houston, TX 77006
http://rocohouston.org/performances/sorendinner/

TICKET INFO

$75 for dinner; $100 for dinner and concert.
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