The French Bistro
plated menu
To be passed
slow roasted tomato tartlets with herbs provencal and gruyere
coq au vin rolled crepes
skewered caprese salad
first course
salad nicoise
crostini with sun dried tomato paste
vichyssoise
second course
brandade with crusty bread and frisee
main course
choice of:
chicken roulades stuffed with crimini mushrooms and spinach
or
artichoke crowns with silky eggplant puree atop ratatouille
or
poached cod with yellow pepper puree and cherry tomato concasse
all entrees served with
cracked black pepper and shaved parmesan galette
leeks poached in champagne
chicory and endive garnishes
The Spaniard
tapas banquet
13 tapas
roasted red peppers with aged balsamic and garlic chives
calamari stuffed with chorizo
roasted new potatoes with sea salt
imported Spanish olives
manchego and tangerine sections
champinones con ajo (garlic mushrooms)
green beans and roasted cherry tomatoes
Serrano ham with spicy almonds
tuna and olive tapenade on crostini
garlic prawns
artichoke hearts with goat cheese and romesco sauce
tomatoes, fresh oregano, extra virgin olive oil
braised pork meatballs in a saffron tomato sauce
romaine hearts with aged sherry vinaigrette
spicy marinated lamb brochettes
the finale
Paella:
shrimp, calamari, monk fish, clams, mussels, chicken, chorizo, pimientos
onions, peas, spinach, imported spanish saffron and rice
served with rustic bread
The Grillade
outdoor grilling menu
to be passed
lighter than air golden gazpacho in flutes
Greek lemon chicken skewers with sofritto/white bean puree
grilled aubergine involtini stuffed with chevre and topped with concasse of cherry tomatoes and fresh herbs on crostini
buffet style . single line
Station I
three slaws:
Julienne yellow squash, zucchini, radicchio and scallion with vinaigrette,
creamy savoy with capers and grilled Yukon Gold potatoes
arugula, hearts of palm, roasted petite pear tomatoes and avocado salad with champagne vinaigrette and shaved parmesan cheese
station II
grilled Yucatan style chicken with caramelized mango
slow smoked pork shoulder with Southwestern spice rub fried sage leave garnish . assorted pickled vegetables
station III
Mediterranean vegetable and polenta gratin
Papas y rajas: mashed potatoes with roasted mild red and green chilies and Chihuahua cheese