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May 22, 2012 
 

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To seek Christ, Know Christ and Become Christ, each one for the sake of all

  Monte Carlo Knight" 7th Biennial Dinner Auction
 


February 18th 2012
will be a magical "Knight" of celebration as Saint Dominic Parish hosts the 2012 Auction:"Monte Carlo Knight!"  The elegant surroundings of the Crystal Ballroom located at the Hilton Milwaukee City Center in downtown Milwaukee will be transformed into a lavish Riviera locale.  The evening will be a wonderful time for fellowship, spectacular food and lively fundraising.

Auction Reservations

Dinner Auction Itinerary:
Download Itinerary

Please plan to join our group of tourists as we prepare for a magical "Knight" of celebration!  Travel arrangements are being finalized and we are pleased to present your "all inclusive" travel itinerary!  Dress: Evening Attire

4:00 pm                Mass: Milwaukee Hilton City Center

5:00 - 7:30 pm    Registration: 4th Floor Mezzanine

                              Empire Ballroom

  • Cocktails and Hors d'oeuvres

  • Photos

  • Silent Auction (Will remain open until 8:30 pm)

  • Wine Pull

  • Dom's Dozen Box Raffle, Jewelry Raffle, Cash Raffle Ticket Sales

8:00 pm            Crystal Ballroom

  • Welcome and Opening Prayer

  • Dinner by the Hilton Staff

8:30 pm            Silent Auction: Closes via BidPal handheld bidding devices

8:45 pm            Coffee Service and Dessert

9:00 pm            St. Dominic DVD Presentation: by Marlene Phelps
                           Game: "Heads or Tails"

9:15 pm            Live Auction: Special Guest Auctioneer, Dan Pronley

  • Wine Pull, Box Raffle and Jewelry Winners: Announced

  • Cash Raffle Drawing: Following the Live Auction

10:15-12:30 pm Live Entertainment:

      • Stray Voltage: Sponsored by Brian & Renee Shecterle and Brad and Laura Lois

 

 

 

 

Dinner Menu: Prepared by the Hilton Milwaukee City Center
Download Dinner Menu

HORS D’OEUVRES  

  • Spicy Tuna on Wonton Cracker with Ginger

  • Artichoke and Boursin Cheese Beignet

  • Eggplant Bruschetta with Extra Virgin Olive Oil and Capers

  • Beef and Mushroom Pastry Teaser

  • Chicken Cordon Bleu Bites Vegetable Spring Rolls    

SALAD  

Radicchio Cup with Exotic Baby Greens, Flower Petals and Orchids, Edamame, Dried Cranberries  White Balsamic Herb Vinaigrette    

ENTRÉE   Duo Plated Dinner:

Petit Filet, Chanterelle Demi &  Pan Roasted Sea Bass, Lemon Gremolata, Chardonnay Sauce
Roasted Fingerlings Green Beans and Red Pepper  
 

Vegetarian Entrée:

Seasonal Vegetables Wrapped in Potato Puree, Crum Crust, Pea and Heirloom Tomato Puree    

DESSERT  

Chocolate Hazelnut Truffle Baked in Puff Pastry, Mocha Cream and Raspberries

 

 

 

 
 
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