Elegant Dining at Severance Hall

From the Cleveland Orchestra gala on Saturday night, here's the menu, prepared by executive chef Zack Bruell: A sushi selection, followed by New York strip steak with truffled cauliflower puree, roasted Spanish onion salad, pickled shiitake mushrooms, corn pudding and South American pepper sauce. For dessert, each person's plate including a dried cherry cannoli, a brownie with creme anglaise, and a grilled peach half and pound cake with Greek yogurt and honey.

Each was paired with a wine: With the sushi, a Lucien Albrecht Pinot Gris "Cuvee Romanus," Alsace, 2010; with the steak, Steltnzer Vineyards claret, Napa Valley, 2008, and with dessert, "Montaribaldi, "Righeij," Moscato D'Asti, 2010.

The elegant table settings were luminous, with four glasses at each table setting, and in the center of each table, tall "trees" topped with orchid sprays and surrounded by votive candles.