68TH ANNUAL GOLDEN GLOBES MENU

JANUARY 16, 2011

Presented by Beverly Hilton Executive Hotel Chef Suki Sugiura

Appetizer

Grilled Eggplant with Edamame and Red Pepper Hummus with Marinated Artichoke and
Arugula

Combination Entrée

(California eco-friendly inspired from Central Valley)

Grilled Beef Tenderloin of Beef with Caramelized Fennel Marmalada and

Sauteed Mild Chili Sesame Crusted Filet of Pacific Sea Bass

Light Cream of Fine Herb Tumeric Lemon Grass Sauce

Black Risotto Parmesean

Young Bok Choy, Haricot Vert and Baby Carrot

Dessert Trio

Presented by Beverly Hilton Executive Pastry Chef Thomas Henzi

California Almond Cake

&

Chocolate Royaltine Crunch Triangle

&

Fresh Berry Tart

Raspberry Coulis, Orange & Vanilla Chantilly Crème with Chocolate Butterfly Silhouette

Moet & Chandon Imperial Champagne