Cook for the Cure forms were left out in the hallway to encourage guests to make a donation.
Loaves of French bread are evenly topped with an heirloom tomato and avocado mix.
Just before serving, the loaves are sprinkled with freshly grated ricotta salata cheese.
The bruschetta was served in bite-size pieces among platters.
A medium-rare fillet of beef was served as one of the two main entrées.
With simplicity as the theme, the fillet was served on its own with roasting juices for a modest and natural flavor.
Lobster was reinvented at this New England dinner party in the form of a French classic: Niçoise salad.
The addition of fresh green beans, tomatoes, olives, and artichokes served as the perfect accompaniment to the herb-marinated and chilled lobster.