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  • 2011 Culinary Menu 1 A

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    This document provides a menu for a reception featuring appetizers like seared tenderloin crostini and lobster risotto, spring rolls, artisan cheese, and decadent chocolate desserts paired with various wines from locations like California, France, Italy, and Argentina. The appetizers include beef tenderloin, arugula salad, lobster risotto and mini crab cakes. The cheese and chocolate courses consist of an artisan cheese display and assorted chocolate treats including cupcakes, cake balls and chocolate covered strawberries. A variety of red and white wines from different regions accompany each course.

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    2011CulinaryMenu1a[1]

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    This document provides a menu for a reception featuring appetizers like seared tenderloin crostini and lobster risotto, spring rolls, artisan cheese, and decadent chocolate desserts paired with various wines from locations like California, France, Italy, and Argentina. The appetizers include beef tenderloin, arugula salad, lobster risotto and mini crab cakes. The cheese and chocolate courses consist of an artisan cheese display and assorted chocolate treats including cupcakes, cake balls and chocolate covered strawberries. A variety of red and white wines from different regions accompany each course.

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    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
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    4 views1 page

    2011 Culinary Menu 1 A

    Uploaded by

    chrishelms85
    This document provides a menu for a reception featuring appetizers like seared tenderloin crostini and lobster risotto, spring rolls, artisan cheese, and decadent chocolate desserts paired with various wines from locations like California, France, Italy, and Argentina. The appetizers include beef tenderloin, arugula salad, lobster risotto and mini crab cakes. The cheese and chocolate courses consist of an artisan cheese display and assorted chocolate treats including cupcakes, cake balls and chocolate covered strawberries. A variety of red and white wines from different regions accompany each course.

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    Download as PDF, TXT or read online from Scribd
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    of 1

    WELCOME

    BORTOLOTTI BRUT PROSECCO SUPERIORE


    Valdobbiadene, Italy

    
    SEARED TENDERLOIN CROSTINI
    herb crusted tenderloin beef tenderloin, arugula salad, sun-dried
    tomato tapenade, pickled spring mushrooms, fresh baked crostini
    grilled zucchini bread, crumbled feta, petite herbs, pomegranate crema
    ROW ELEVEN VIÑAS 3 PINOT NOIR 2008
    California

    
    LOBSTER RISOTTO
    carnaroli risotto, spring confetti vegetables,
    maine lobster, reggiano parmesan, white truffle oil
    mini crab cake, pickled corn relish, creole dipping sauce
    THE PRESS CHARDONNAY 2009
    Mendocino, California

    
    SPRING ROLLS
    crisp spring vegetables, vermicelli noodles,
    house-made plum sauce (vegetarian)
    slow-roasted duck crepes, soba noodles, chili-garlic dressing
    LES ACANTHES TAVEL 2010
    Tavel, France

    
    ARTISAN CHEESE DISPLAY
    locally produced organic cheeses, crudité vegetables,
    crackers, and gourmet mustards
    VALLI UNITE BIANCHINO
    Piemonte, Italy

    
    CHOCOLATE DECADENTS
    cabernet & champagne cupcakes, assorted cake balls,
    chocolate-covered strawberries, stuffed raspberries,
    blueberry bites, chocolate bacon
    DURIGUTTI BONARDA 2008
    Mendoza, Argentina
    RED DECADENCE CHOCOLATE RED WINE
    Walla Walla, Washington

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