PARKING

Vehicle parking is available at either the EAA Aviation Museum or the Brown Lot (grassy area across the frontage road, north of the museum entrance.)  Golf cart parking is also available in the museum lot.  There will be volunteers to assist you in getting to the main entrance from your vehicle via golf carts should there be inclement weather.

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ARRIVAL

All guests must enter through the main museum doors.

ATTIRE

A cocktail dress or business casual.

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CREDENTIALS

ALL GUESTS must have a credential to enter the Eagle Hangar.  Your credential will include your bid and table number.  If you have not received a credential or need to make a change to your credential, please visit the kiosk that corresponds with the first letter of your last name on the main level of the museum.

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FOOD & DRINK  

The freshest ingredients are sourced for this incredible meal and are sure to delight your palate.  Vegetarian entrees are available upon request.  Please enter this request or any dietary restrictions when registering for the event. Wine is specially selected to pair perfectly with dinner.

MOBILE BIDDING

Bidding on the auctions or making a donation can all be accomplished using your mobile device.  All you need to do is charge your phones and ensure your information is entered into the mobile bidding system. You will then have access to bid from your phone. 

Many auction lots will be available for bid prior to the event, however if you have not registered on the bidding platform prior to the event, there will be bid assistants onsite and can guide you through registering, bidding, and donating from your mobile device.  

Please also note if you prefer not to raise your bid paddle during the special giving portion of the evening, you can enter your pledge via your mobile device or by flagging down one of the bid assistants.  

The auction lot list will be updated as new lots are confirmed, please check back to learn more about all of the exciting lots available.  

MENU

PASSED APPETIZERS

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 Korean-Style Meatball with Gochujang Glaze and Scallions

Goat Cheese Tart and Caramelized Onion with Port Gastrique 

Panko-Sesame Crusted Shrimp with Pineapple Coulis

Apple Rumaki with Cinnamon-Maple Glaze

FIRST COURSE

Marinated Haricot Verte Green Beans, Frisee, Aged Gouda, Crispy Onions, and Red Wine Vinaigrette

MAIN COURSE

 Petit Filet Medallions Au Piovre, Pureed Potatoes, Broccolini, and Cognac Peppercorn Sauce 

Vegetarian Option: Grilled and Marinated Herbed Tofu with a Summer Vegetable Sauté and Vegetable Demi Glaze

DESSERT

Coffee Soaked Ladyfingers and Cream Cheese Mousse with Chocolate Cremeux, topped with Almond Florentine