What’s for Dinner?

 In Blog

We’re excited to announce what the Dinner in the Dark menu was for 2022!

If you’ve never been to our Dinner in the Dark event, this is our primary fundraiser for the year and is critical to our ability to support our LCA advocacy, outreach, and research funding goals. It’s also an opportunity to connect with our mission for a short while as our guests eat dinner with a blindfold on and experience their meal without sight. (Spoiler alert: it’s not just about getting that fork to your mouth!)

Finally, this event is also a foodie’s delight. We really love to share a meal – a really, really good meal with paired wines – together.

So, what is on the menu? It’s a secret each year. That’s right, we don’t tell you what you’re eating. We let your sense of smell, taste and texture figure it out. (For those of you with food allergies, don’t despair! We can accommodate food restrictions so long as we know ahead of time.)

So while we can’t tell you what’s on the menu for Dinner in the Dark on October 14, 2023 (save that date!) we can tell you what was on the menu at this year’s event. You can also view menus from previous years in our earlier blog post here.

The menu for this year was designed by George Barry, executive chef at the Mystic Marriott Hotel & Spa and is a feast for the sense, incorporating surprising flavors, textures and smells. Get ready to get your drool on!

Dinner in the Dark 2022

Passed Hors d’Oeuvres
Butler passed beef wellington with horseradish cream
Lemongrass and chicken pot stickers with teriyaki dipping sauce
Truffle mushroom arancini

1st Course
Aged Grana Padano Pan Seared 10/20 Scallops over
Sweet Potato & Cumin Cured Pork Belly Hash and Butternut Squash & Aged Grana Padano Caponata

2nd Course
Burrata and Tuscan Salad
Petit Burrata/Aged Balsamic Reduction/Mixed Olives/Oven Roasted Tomatoes/Grilled Artichokes/Vermont Cheddar Curds/Micro Basil/Passionfruit Caviar/Focaccia Crostini

3rd Course:
Duet Plate of Filet & Salmon
Cocoa & Coffee Rubbed Filet with Pan Roast Chimichurri Mushrooms and Duck Fat Roasted Potato Lyonnaise
Petit Farroe Island Salmon with Peach and Orange Botanical Vodka Beurre Blanc, Black Lentils, Warm Fennel Salad, Cauliflower Puree

Dessert Buffet

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