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Wondering what has been served at Dinner in the Dark over the years? Here are the menus!


Dinner in the Dark 2023

We had one heck of a blast at our 8th Annual Dinner in the Dark gala fundraiser at the Mystic Marriott and Spa in Groton, Connecticut! 

We hope you joined us Saturday, October 14th, for this extraordinary menu designed for our event by the Marriott, and to Foxwoods Resort Casino for their in-kind donation. If you did and could not read the menu scripted in Braille, here is the menu that you and more than 270 people enjoyed that evening: 

First Course: Appetizer 

Orecchiette with Wild Mushroom, Sweet Pea Broth, Prosciutto Crisp, Duck Confit, and Caciocavallo Cheese 

Vegan Option: Hummus Falafel 

Second Course: Salad 

Boston Bibb, Rosemary Pears, Goat Cheese, Dried Cranberries, Olive Oil, Garlic and Parmesan Gluten-Free Breadsticks 

Vegan Option: Same Salad without the Goat Cheese 

Third Course: Intermezzo 

Acai (Sorbet) with or without Prosecco Rosé

Fourth Course: Entrée Duet Plate Seafood & Short Rib 

Pan Seared Cod with Leek Fondue and Beluga Lentil Casserole with Braised Burgundy Short Ribs in Braising Sauce, Truffled Potato Duchess, and Asparagus Gratin 

Vegan Option: Plant-Based Meatloaf with Mushroom Gravy, Olive Oil Mashed Potatoes and Gratin Byaldi 

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

Dinner in the Dark 2019

Passed Hors d’Oeuvres

1st Course
Asian Fall vegetable wrap with dipping sauces

2nd Course
Wild boar & sausage Bolognese with bucatini pasta and shaved fennel

3rd Course:
Chicken Tamale

Dessert Buffet

Dinner in the Dark 2018

1st Course
Pan Seared Scallops
Sweet Pea Puree, Shitake and Bacon Hash, Charred Asparagus Tips,
Roasted Baby Heirloom Tomatoes

2nd Course
Caprese Napoleon
Smoked Paprika, Roasted Herb Tomato, Black Truffle Burrata Cheese, Black Truffle Pearls, Pesto, Balsamic Fig Reduction, Micro Basil

3rd Course:
Pistachio and Raisin Chutney Stuffed Statler Chicken
Truffle Potato Puree, Carrots, Parsnips, Turnip, Citrus Beurre Blanc

Assorted mousse station
Raspberry, Blackberry, Nutella


Dinner in the Dark 2017

1st Course
Japanese potato crusted Scallops with cauliflower curry puree
accompanied with segments of citrus (grapefruit, lemon, lime) and scent of pine

2nd Course
Warm zucchini soup topped with zucchini noodles and a cool red pepper foam

3rd Course:
Beef Wellington with red pepper ragout, grilled vegetables, potato gratin, rosemary scent

Dessert Station
Smoked S’mores – Live action station
Graham cracker tart, chocolate ganache, chocolate mousse and torched marshmallow topping


Dinner in the Dark 2016

Passed Hors d’Oeuvres
Greek salad skewers with cucumbers, kalamata olives grape tomatoes and a feta-oregano vinaigrette
Lemongrass chicken skewer with a mint-ginger rub and pickled plum jam
Lobster profiteroles
Micro arugula & grapefruit

1st Course
Soup & salad duet plate with roasted chestnut mushroom cappuccino soup
& baby spinach salad with pomegranate, candied walnuts and a cider vinaigrette

2nd Course
Smoked duck breast sliced over pumpkin flan, balsamic-fig gastrique

3rd Course:
Wild King Salmon en papillote with fennel, arugula, carrots and grapefruit

Dessert Buffet
Pumpkin crème brulee
Apple tartlet
Mocha pot d’ crème
French macaroons

Dinner in the Dark 2015

International cheese display & vegetable crudite & dips

Parmigiano Reggiano, Vermont cheddar, smoked gouda, brie, herb-crusted chevre with artisan breads and gourmet crackers

1st Course
“Popcorn” Shrimp – chili lime marinated grilled shrimp on a skewer served over avocado salad with pickled onions, mini seasoned popcorn & wine

2nd Course
Sunburst Salad Trio served in savory cones with three types of dressings for dipping: sherried green goddess dressing, verjus feta vinaigrette, yuzo wasabi vinaigrette

3rd Course
Moroccan braised beef short rib served with risotto timbale & roasted winter vegetables

Dessert Buffet
Chocolate coffee & donuts
Apple cobbler in a mini apple
Fizzy fruit shooters
Pumpkin chestnut panna cotta in a mini pumpkin

Dinner in the Dark 2014

Local artisan cheeses with artisan breads and gourmet crackers

First Course
Soup shooter duet: butternut squash bisque & dragon chowder

Second Course
Asian Fall vegetable wrap served with three dipping sauces: sesame ginger, thai salted lime and cucumber cream

Third Course
Stonington scallop risotto with truffle pearls

Fourth Course
Pan roasted guinea fowl with parsnip mashed potatoes & brussel sprouts

Mini chocolate lava cake
Curry marshmallow popcorn
Frutta di bosco

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