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Luncheon
for Joan Kautz-Meier
Tasting for Ironstone Vineyard
• Wed, July 20, 2005 |
- Salad rolls with Thai dipping sauce
- Figs with blue cheese and walnut
- Cherry tomatoes stuffed with herbed goat cheese
- Gazpacho
- Pasta salad with grilled vegetables, feta cheese, pesto vinaigrette
- Black bean, avocado, tomato salad with mango vinaigrette
- Poached salmon with Dijon caper vinaigrette
- Spicy marinated flank steak with smokey jalapeno-honey sauce
- Lemon angel food cake with fresh berries
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Function
for Private Client
Birthday Reception June 11, 2005 |
- Cheeseboard w grapes, artisanal breads and crackers
- Grilled vegetable platter with saffron-chili aioli
- Smoked salmon platter with Dijon cream, marinated red onion,
caperberries, lemon
- Roast beef tenderloin platter with grainy Dijon, marinated
red onion, rhubarb chutney, pear chutney, pickles, crabapple
pickles, pickled yellow beets
- Baked camembert with pear chutney, rhubarb chutney, pickles,
breads
- Pate with marinated prunes & pickles, bread & crackers
- Lemon Genoise cake with lemon curd, lemon buttercream, flowers
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Business
Lunch for Conrad Black
Aug 2, 2004 |
- Chilled cucumber soup with poached shrimp
- Roasted duck breast on a salad of boston lettuce, grilled
corn, heirloom tomatoes, grilled peaches with poppyseed buttermilk
dressing
- Cassis sorbet with fresh fruit
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Function
for Marianne Geist
Christmas Party Buffet, Nov 20, 2004 |
Hors
D'oeuvres:
- Cheese and fruit board
- Chicken liver pate with marinated prunes and croutons
- Grilled vegetable platter with buttermilk-peppercorn dip
Dinner:
- French lentil salad with orange vinaigrette
- Mixed greens with sherry vinaigrette
- Spinach salad with walnuts, oranges and cranberry vinaigrette
- Chicken tagine with preserved lemon, olives, almonds
- Stuffed pork loin with apples, prunes, sausage, apple cider
reduction
- Lamb chops with pomegranate molasses
- Cous cous
- Saffron rice with pistachios and apricots
- Root vegetable gratin with blue cheese
- Cheesecake with cranberry-orange compote
- Pear and plum crumble with yogurt-lime cream
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Function
for Karl Brown: Fabulous & Forty!
Dinner for 6 pple • Sat, Feb 23, 2002 |
- Roasted butternut squash soup with spaghetti squash, fried
sage leaves and sage oil
- Watercress salad with blood orange vinaigrette, French blue
cheese and fried walnuts
- Open faced lobster ravioli with butter sauce, lobster oil
and parmesan crisp
- Pinenut crusted rack of lamb with lavender honey sauce, roasted
baby red potatoes and buttered escarole
- Chocolate layer cake with chocolate espresso sauce
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