SALADS Grilled Asparagus & Portabello Mushroom with aged sherry vinaigrette & shaved parmesan Southwestern BBQ Shrimp & Roasted Corn with a tomatillo "pico de gallo", roasted red peppers Vidalia onions & fresh cilantro Israeli Cous Cous "alla Caprese" with sundried tomatoes, basil & fresh mozzarella ENTREES Herb Roasted Chicken with green bean sauté & rosemary red bliss potatoes Provencale Style Wild Sockeye Salmon with extra virgin olive oil, caramelized fennel grape tomatoes, Nicoise olives & slivered garlic DESSERT Zesty Lemon Curd Tart with coconut shortbread crust & fresh blueberries
Gorgonzola Stuffed Figs
wrapped in pancetta
Wilted Radicchio & Caramelized Onion Pizza
topped with goat cheese & capers
served with a classic baby arugula salad
dressed with lemon, extra virgin olive oil & shaved parmesan
"Bisteca alla Fiorentina"
roasted garlic crusted ribeye steak
with chicken stock braised escarole
Handcut Fettuccine
with white truffle oil & sautéed mushrooms
Fruit & Cheese
or
Local Gala Apple Crumble
with homemade cinnamon ice cream
HORS D’OEUVRES
Fresh King Crab Springrolls
mint – pickled ginger – sriracha aioli – cucumber – carrots
ponzu & clear Vietnamese dipping sauces
Arancini di Asparago alla Telefono
balsamico agro dolce
APPETIZER
Roasted Baby Beet Salad
pear mustardo, grilled fennel, camabazola
baby greens & dried cranberry – candied pecan vinaigrette
ENTREE
Braised Lamb a la Forestiere
exotic mushrooms, pommes gratin
& bacon caramelized Brussels sprouts
DESSERT
Mini – Cake Trio
Valrhona Chocolate
warm ganache & macadamia tuile
Fuji Apple
dulce de leche & grilled pineapple
Organic Banana
spiced cream cheese & banana brulee
Soy Braised Meatballs
rolled in sesame
Beef Satay
with Thai peanut sauce
Goat Cheese Wontons
with cilantro – jalapeno dipping sauce
Fresh & Fried Springrolls
filled with roasted chicken
& served with Vietnamese clear dip
Coconut – Lime Soup
with sake steamed mussels
Sweet & Sour Braised Pork
with pickled ginger & pineapple
Steamed Jasmine Rice
Spicy Kung Pao Vegetables
with roasted peanuts
Chai Crème Brulee
with Chinese 5 Spice Shortbread