Annual Gala Dinner

Event Details

This event directly follows New Century's 3pm performance of Playing with Structure at the neighboring Presidio Theatre. Guests are invited to join us for both the concert and the gala, but please note that concert tickets are sold separately (for concert information, see here).

Individual dinner tickets start at $500 and can be purchased here or by contacting New Century's Interim Director of Development Lillian Archer at larcher@ncco.org or 415-513-5543.

Complimentary parking is available at both the concert venue and the gala venue.  As the venues are about 1 mile apart (within the Presidio), we recommend driving and re-parking between the events.

Our gala includes a Fund-A-Need paddle raise in support of New Century’s musicians. Participation is not required, but we hope all guests will consider raising their paddle at a giving level of their choice. No advance registration is required; details will be provided at the event.

The recommended dress code for the gala is cocktail attire.

Event Timeline

Please note: timings are approximate.

5:00pm Arrivals and Cocktail Hour

5:45pm Dinner Service Begins

6:30pm Musical Program and Fund-A-Need Paddle Raise

7:15pm Desserts Served

8:00pm Event Concludes

Event Menu

Dinner service catered by McCall’s Catering & Events. Bar service provided by Wedgewood Events.
Table wines generously donated by Fallbrook Winery.

(v) = vegetarian, (vg) = vegan, (gf) = gluten free

Cocktail Hour—Open bar with passed hors d’oeuvres

Spiedino Caprese (v, gf); Napoli Flatbread with Spinach and Feta (v);
Truffled Mushroom Arancini (v); Smoked Lake Trout Blini with Tarragon Aioli;
Spiced Butternut Squash and Pickled Raisins on a Caraway Crisp (vg, gf)

Dinner Menu—Seated table service

First Course

Winter Squash Pâté and Burrata (v, gf),
with baby kale and frisée, pickled rugosa squash and parsnip coins,
shaved carrots, plumped raisins, and toasted pumpkin seeds.

Main Course (choose one)

Barolo Braised Beef Short Rib Tournedo (gf),
with an onion mustard seed chutney, winter truffle potato puree,
roast winter squash, and braising jus

Wild Mushroom Risotto (vg, gf),
with braised chard, long roasted carrots, herbed tomato

Dessert Course

Chianti poached pears,
with a chocolate biscuit, pistachio gelato,
candied almonds, and almond tuile

Fresh fruit plate (vg)

Rustic bread rolls and sweet butter

Dark roast coffee & tea