Menu: Hors D'Oeuvres
Crostini with Beef Tartar and White Truffle Oil
Miniature Shepard's Pie with Caramelized Shallots
Slice of Grilled Rosemary Filet Mignon with Saffron Aioli and Chili Threads
Moroccan Spicy Lamb Kebabs with Tahini Harissa Dipping Sauce
Miniature Serrano Ham and Pablano Corn Pudding
Skewer of Prune Wrapped Bacon
Served Over a Shot of Warmed Grappa
Nimon Ranch Bourbon Glazed Pork Tenderloin on a Sweet Potato Pancake
Tandoori Chicken Medallion Served Over Orange Blossom and Rosewater Marinated Carrot Salad
Wild Mushroom and Parmesan Cheese Wontons
Toasted Ham and Cheese Sandwiches a la "Harry's Bar" Inside our Tempeh "BLT"
Sage Roasted Turkey with Micro Greens and Cranberry Relish on Sourdough Crouton
Mini Potato Pancake with Duck Confit
Garbanzo Bean and Shrimp Frita with Pablano Chutney
Sourdough Crostini with Tuscan White Beans and Basil Marinated Shrimp
Tarragon Lobster Salad in Mini Blue Corn Cups
Beggar's Purses with Chicken, Chervil, Charred Leeks and Sprouts
Coriander Crusted Tuna on Daikon Round with Wasabi Mayonnaise
Baccalitos- Cornmeal Crusted Cod Cakes Served with Lemon Pablano Crème
Ropa Viejo- Cuban Shredded Steak on Crisp Tostones
Goat Cheese Quesadillas with Tomato and Corn Salsa
Porcini Salad on a Truffled Sourdough Crouton Topped with Micro Arugula
Soba Noodles with Japanese Cucumber, Daikon and Thai Basil in Mini Take Out Containers
Large Green Grapes Rolled in Chevre and Almonds
Scrambled Egg Topped with Caviar and Chive Served on a Porcelain Spoon
|
