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SPANISH TAPAS

RUSTIC SHARED PLATES

 

TRIO OF CEVICHE: SHRIMP, AHI, AND SEA BASS

SHRIMP COOKED IN CITRUS WITH COCONUT MILK, LIME AND AVOCADO.

AHI IN LIME, PURPLE ONION, RED HABANERO MARINADE.

SEA BASS IN SPICED COCONUT MILK AND LIME.

 

CROQUETAS DE JAMÓN SERRANO

SERRANO HAM AND MANCHECO CHEESE CROQUETAS

 

SWEET CORN AND CARAMELIZED VIDALIA EMPANADAS WITH GOAT CHEESE CREMA

 

PIQUILLO PEPPERS STUFFED WITH GOAT CHEESE, ROASTED GARLIC, PROSCUITTO

 

GAMBAS AL PIMENTON Y AJILLO

SHRIMP SAUTÉED IN GARLIC, HOT RED CHILI PEPPERS, AND SPANISH SHERRY

 

TORTILLA DE PATATAS WITH CARAMELIZED PURPLE ONIONS SAFFRON AIOLI

YUKON GOLD POTATO, SWEET ONION OMELET, SAFFRON AIOLI WITH HINT OF GARLIC

 

SCALLOPS ON THE HALF SHELL WITH PARMESAN WHITE WINE SAUCE

 

CHIPOTLE CHILI CHICKEN DIP

SERVED WITH YELLOW AND BLUE CORN TORTILLA CHIPS

 

LANGOSTINO WITH LIME, SPICED COCONUT MILK

HOUSEMADE PLAINTAIN CHIPS

 

SPANISH SHRIMP WITH ROASTED TOMATO, JALAPEÑO, GARLIC ALMOND SAUCE

SLOW ROASTED TOMATOES, GARLIC AND CHILI EMULSIFIED WITH GROUND ALMONDS

 

ANTICHUCOS: ARGENTINE FLANK STEAK WITH CHIMICHURRI SAUCE

SPICY HOT BEEF SIRLOIN KEBABS SPICED WITH ROASTED CUMIN SEED, JALAPEÑO AND GARLIC

 

ICED GAZPACHO SHOOTERS

 

POBLANO CHILI RELLENOS

SEARED POBLANO CHILIES STUFFED WITH COTIJA, QUESO BLANCO,

COATED WITH EGG BATTER, TOPPED WITH CUMIN SCENTED TOMATO SALSA

 

SANGRIA

 

STARTERS WITHOUT MEAT

 

GOUGERES

SAVORY PATE CHOUX- FRENCH PUFF PASTRY- WITH GRUYERE CHEESE

 

SPIEDINI DI MOZZARELLA

FRESH MOZZARELLA SKEWERS BRUSHED WITH ANCHOVY GARLIC OLIVE OIL,

LAYERED WITH SLICED BAGUETTE, GRILLED OVER HOT WOOD COALS

 

FIG, KALAMATA OLIVE, FRESH ROSEMARY TAPENADE

SERVED WITH CREAMY CHEVRE CHEESE ON ROSEMARY FIG CRACKERS

 

SWEET CORN, CARAMELIZED VIDALIA ONION EMPANADAS WITH GOAT CHEESE CREMA

SERVED WITH A SWIRL OF ROASTED POBLANO CHILI & CLOVER HONEY COULIS,

DOLLOP OF GOAT CHEESE CREMA, AND DAINTY CHIVE KNOT.

 

BAGNA CAUDA

ITALIAN FOR “WARM BATH”- WARM DIP MADE OF SLOW ROASTED GARLIC, ANCHOVIES, BUTTER, OLIVE OIL.

SERVED HOT OVER SPIRIT BURNER WITH MEDLEY OF RAW VEGETABLES

 

CHILLED GAZPACHO SHOOTERS

CHILLED SPANISH SOUP BLENDED FROM SUMMER GARDEN BOUNTY- TOMATOES, CUCUMBERS,

SWEET RED PEPPERS, PURPLE ONIONS, OLIVE OIL, CRUSTY BREAD WITH HINT OF YOUNG GREEN GARLIC

 

PARMESAN LEMON STUFFED ARTICHOKE CROWNS

ARTICHOKE CROWN STUFFED WITH GRANO PADANO PARMESAN, LEMON GARLIC AIOLI, HINT OF LEMON ZEST.

 

ROASTED RED PEPPER EGGPLANT NAPOLEONS

SWEET ROASTED RED PEPPER & ROASTED EGGPLANT LAYERED WITH

GOAT CHEESE, FRESH BASIL, ON FILO PASTRY WITH BALSAMIC DRIZZLE

 

TORTILLA DE PATATAS WITH SAFFRON AIOLI

POTATO OMELETTE WITH CARAMELIZED PURPLE ONIONS, YUKON GOLD POTATOES,

SAFFRON AIOLI WITH A HINT OF CHIPOTLE SMOKED CHILI

 

TRIO OF RED, WHITE, GREEN CHUTNEY WITH GARLIC NAN

TANGY TAMARIND, RED CHILI, PEANUT; FRESH COCONUT; MINT CILANTRO CHUTNEY,

 

PAKORAS WITH TRIO OF CHUTNEY

ONION FRITTER WITH CHICK PEA BATTER

 

PAPADUM & NAN

THIN, CRISP LENTIL FLOUR WAFER FLAVORED WITH PEPPER AND SPICES

WARM GARLIC NAN- UNLEAVENED FLAT BREAD

 

SAMOSA CHAAT

CRISP TURNOVERS FILLED WITH SPICED POTATOES AND PEAS. SERVED WITH

CILANTRO MINT COCONUT CHUTNEY AND TANGY TAMARIND CHUTNEY

 

RATATOUILLE ON CREAMY POLENTA ROUNDS

SAUTEED SUMMER VEGETABLE BOUNTY- TOMATOES, ZUCCHINI, YELLOW SQUASH,

EGGPLANT, TRI-COLOR BELL PEPPERS, ONION, GARLIC, SWEET BASIL, PARSLEY

 

WILD MUSHROOM RAGOUT ON CREAMY POLENTA ROUNDS

 

BABY PORTOBELLO MUSHROOMS STUFFED WITH HERBED GARLIC CHEVRE

 

STUFFED BABY ARTICHOKES

SWEET ROASTED RED PEPPER, PARMESAN, PROSCIUTTO, HERBEDS BREAD CRUMBS

 

ROQUEFORT GRAPES

RED FLAME GRAPES, ENCLOSED IN ROQUEFORT CREAM CHEESE

COATED WITH CHOPPED ROASTED PECANS

 

ASSORTED CHEESE PLATTER

ARRAY OF CHEESES RANGING FROM BRIE, SPANISH MANCHECO, CAMBAZOLA,

SMOKED GOUDA, AND ENGLISH STILTON. SERVED WITH FIGS AND BABY CHAMPAGNE GRAPES

 

ARTISAN LOCAL VEGETABLE PLATTER

CHILLED ASPARAGUS, ARTICHOKES, ROASTED BABY BEETS, RED POTATOES,

SEASONAL VEGETABLES WITH GARLIC LEMON AIOLI

 

CHEESE & CALIFORNIA FRUITS

BRIE, SPANISH MANCHECO, CAMBAZOLA, SMOKED GOUDA, PEPPER JACK, HAVARTI, ENGLISH STILTON,

BAKED BRIE EN CROUTE. TART APPLES, FIGS, BABY CHAMPAGNE GRAPES, SEEDED CRACKERS, ARTISAN BREADS

 

BAKED BRIE EN CROUTE

CHOOSE: APRICOT-ALMOND; SUNDRIED TOMATO, OLIVE PESTO, PINE NUTS; DRIED CRANBERRY, PECAN, ROSEMARY; FIG, OLIVE, ROSEMARY TAPENADE; FIG, PISTACHIO COMPOTE

 

TORTELLINI WITH SUNDRIED TOMATO DIPPING SAUCE

 

TRIO OF GREEK DIPS: BABA GANOUSH, HUMMUS, TZATZIKI, WITH PITA TRIANGLES

 

SPANOKOPITAS: SPINACH FETA FILO TRIANGLES

GREEN ONIONS AND FRESH DILL WITH BUTTERY PHYLLO PASTRY

 

TIROPITAS: FETA CHEESE AND HERB PHYLLO TRIANGLES

 

GRILLED ASPARAGUS WITH BASIL PESTO

 

CAPONATA

ROASTED EGGPLANT, CAPERS, OLIVE AND FRESH TOMATO RELISH SERVEON  CROSTINI

 

CAPRESE SKEWERS WITH BALSAMIC REDUCTION DRIZZLE

FRESH MOZZARELLA, BASIL, SWEET 100 TOMATOES. DRIZZLED WITH

 BALSAMIC REDUCTION, HOT RED CHILI PEPPERS, HONEY, FRESH GARLIC,

 

VEGETABLE PLATTER WITH GARLIC LEMON AIOLI

CHILLED ASPARAGUS, ARTICHOKES, RED POTATOES, AND OTHER SEASONAL VEGETABLES

 

GUACAMOLE DIP WITH BLUE AND YELLOW CORN TORTILLA CHIPS

WITH FRESH LIME, CILANTRO, TOMATOES, AND A TOUCH OF JALAPEÑO CHILI

 

BELGIAN ENDIVE WITH CHEVRE CHEESE

TOPPED WITH CONFETTI OF TRI COLORED SWEET PEPPER

 

TOMATO BASIL BRUCHETTA

CROSTINI WITH VINE RIPENED TOMATOES, GARLIC AND BASIL

 

TRIO OF CROSTINI:

BRIE, GRAPE AND ROASTED GARLIC,

GORGONZOLA, ARUGULA AND WALNUT,

FETA, FRESH TOMATO AND BASIL BRUSCHETTA

 

GREEK PIZZA

FETA CHEESE, CALAMATA OLIVES, FRESH BASIL,

RED ONIONS, MOZZARELLA AND SUN DRIED TOMATO

 

CHIVE AND ASIAGO CHEESE TOASTS

 

STARTERS WITH MEAT

 

RARE SEARED BEEF, OLIVATA, TOMATO, ARUGULA, HORSERADISH AIOLI CROSTINI

MESQUITE GRILLED MARINATED BEEF LOIN ON BAGUETTE, OLIVE CAPER TAPENADE

HORSERADISH AIOLI, SWEET 100 TOMATOES, AND ARUGULA

 

PIQUILLO PEPPERS STUFFED WITH GOAT CHEESE, ROASTED GARLIC, PROSCIUTTO

 

CHEVRE BACON CHAMPIGNONS

MUSHROOMS STUFFED WITH CHEVRE CHEESE, SPINACH AND BACON

 

LAMB MEATBALLS IN MINTED ORANGE GLAZE

 

MUNGO MANGO LEMONGRASS CHICKEN SKEWERS WITH TORTILLA SALAD AND MANGO SALSA

CHICKEN GRILLED WITH MANGO DARK RUM BARBEQUE SAUCE, ARRANGED OVER TRI-COLORED SWEET PEPPER, TORTILLA SALAD, DRIZZLED WITH BALSAMIC RUM REDUCTION, MANGO VINAIGRETTE

 

KOREAN BEEF IN LETTUCE WRAPS

 

CHIPOTLE CHILI CHICKEN SALAD

BLUE AND YELLOW CORN TORTILLA CHIPS

 

TOMATO BASIL BRUCHETTA

CROSTINI WITH VINE RIPENED TOMATOES, GARLIC AND BASIL

 

SWEET CORN, SHRIMP, CARAMELIZED VIDALIA ONION EMPANADAS WITH GOAT CHEESE CREMA

SERVED WITH A SWIRL OF ROASTED POBLANO CHILI & CLOVER HONEY COULIS,

DOLLOP OF GOAT CHEESE CREMA AND DAINTY CHIVE KNOT.

 

BELGIAN ENDIVE FILLED WITH CHEVRE CHEESE & TOBIKO CAVIAR

 

SALAMI & ASSORTED CURED ITALIAN MEATS, OLIVES, MELON WRAPPED IN PROSCIUTTO

 

CURRIED CHICKEN AND APPLE PHYLLO TRIANGLES

 

CHICKEN CHAR SIU IN LETTUCE CUPS

 

CHINESE CHICKEN SALAD ON WON TON CRISPS

SESAME HOISIN CHICKEN, SAIFUN NOODLES, SESAME SEEDS, CILANTRO, RED BELL PEPPER, ALMONDS, SCALLIONS

 

SPIEDINI DI CARNE RUSTICA

SKEWERS OF ITALIAN FIRE-GRILLED BEEF, LAMB, PORK, OR CHICKEN

IN RUSTIC LEMON ROSEMARY GARLIC MARINADE

 

LAMB MEATBALLS IN MINTED ORANGE GLAZE

 

 

CHICKEN SATAY WITH SPICY PEANUT COCONUT SAUCE

 

BEEF SATAY WITH THAI DIPPING SAUCE

 

PORK SATAY SKEWERS WITH TANGY SWEET PEANUT DIPPING SAUCE

 

SEAFOOD STARTERS

 

TRIO OF CEVICHE, AHI, SEA BASS AND SHRIMP

SHRIMP CITRUS CEVICHE: COCONUT, LIME, ORANGE, AVOCADO

AHI IN LIME, PURPLE ONION, GARLIC MARINADE;

SEA BASS IN SPICED COCONUT MILK, LIME

HOUSEMADE PLAINTAIN CHIPS

 

SWEET CORN, SHRIMP, CARAMELIZED VIDALIA ONION EMPANADAS WITH GOAT CHEESE CREMA

SERVED WITH A SWIRL OF ROASTED POBLANO CHILI & CLOVER HONEY COULIS,

DOLLOP OF GOAT CHEESE CREMA AND DAINTY CHIVE KNOT.

 

GAMBAS AL AJILLO

GULF SHRIMP SAUTÉED IN GARLIC, RED CHILIES AND SPANISH SHERRY, TOASTED GARLIC CHIPS

 

AHI POKE ON CRISPY WON TON

CUBED AHI TUNA MARINATED IN SESAME OIL, SOY SAUCE, FRESH GINGER ROOT, SCALLIONS,

WITH MACADAMIA NUTS, AND TOASTED SESAME SEED

 

TOMALES BAY OYSTER BAR ON ROCK SALT AND SEA KELP

 

SPANISH SHRIMP IN ROMESCO SAUCE-SPICED GARLIC ALMOND SAUCE

IN PARMESAN CUP

 

AMUSE BOUCHE: SALMON, AVOCADO, TOBIKO CAVIAR

 

AMUSE BOUCHE SALMON, CUCUMBER, MONTPELLIER CHEVRE CHEESE

 

SEAFOOD BASTILLA PHYLLO TRIANGLES

SHRIMP, CRAB, MUSHROOMS, SAFFRON, AND MIDEASTERN SPICES IN BUTTERY PHYLLO PASTRY

 

WILD SHOOTERS FOR MY BABY

TOMALES BAY OYSTER IN SPICED BLOODY MARY INFUSED WITH JALEPENO VODKA

 

CRAB CAKES WITH SPICY MANGO LIME SAUCE

 

CHILLED PRAWN SHOOTERS IN VODKA LACED COCKTAIL SAUCE

 

CRAB AND PARMESAN LEMON STUFFED ARTICHOKE CROWNS

ARTICHOKE CROWNS STUFFED WITH DUNGENESS CRAB, GRANO PADANO PARMESAN

WITH LEMON GARLIC AIOLI AND A HINT OF LEMON ZEST

 

OYSTERS ON THE HALF SHELL WITH CHIVE ASIAGO CHEESE TOASTS

 

FRESH DUNGENESS CRAB MEAT WITH CHIVE ASIAGO CHEESE TOASTS

 

MANGO, DUNGENESS CRAB, AVOCADO AND CUCUMBER TOWERS WITH LOTUS

 

BELGIAN ENDIVE FILLED WITH CHEVRE CHEESE AND TOPPED WITH TOBIKO CAVIAR

 

CAVIAR DEVILED EGGS

 

VIETNAMESE SUMMER ROLLS

SHRIMP, MINT, THAI BASIL, GLASS NOODLES WITH SPICY PEANUT DIPPING SAUCE

 

COCONUT PRAWNS AND SCALLOPS WITH MANGO SALSA

HOUSEMADE WITH LIGHT JAPANESE PANKO CRUST AND FRESH TOASTED COCONUT

 

SEARED AHI TUNA & CANELLINI BEAN CROSTINI

 

GARLIC SHRIMP SWEET CHERRY TOMATO BASIL FOCCACIA

 

DUNGENESS CRAB MEAT WITH ASIAGO CHEESE TOASTS

 

SHRIMP DUMPLINGS WITH SOY CHILI GARLIC DIPPING SAUCE

 

LOBSTER RAVIOLI WITH LOBSTER LEMON SAUCE

 

GRILLED TEQUILA LIME SHRIMP SKEWERS

 

RARE SEARED AHI SKEWERS WITH WASABI BUTTER

WASABI SOY LEMON BUTTER

 

CARIBBEAN SHRIMP AND CRAB SPRING ROLLS

WITH CRAB, SHRIMP, HOISIN SAUCE, FRESH COCONUT, CILANTRO,

RED BELL PEPPER, GREEN ONIONS, PURPLE CABBAGE

 

CALYPSO SHRIMP IN LIME AND COCONUT

CRISPY PLANTAIN CHIPS

 

SAUTÉED GARLIC SCAMPI

 

POACHED SALMON WITH MONTPELLIER BUTTER IN PHYLLO PASTRY

COMPOUND BUTTER MADE WITH FRESH HERBS, ARUGULA AND WATERCRESS

 

BRIOCHE PIZZA WITH SMOKED SALMON, CAPERS CARAMELIZED PUPLE ONIONS CRÈME FRAICHE

 

HOISIN SESAME PRAWNS

GIANT CALIFORNIA SPOT PRAWNS IN HOISIN SESAME SAUCE COATED WITH BLACK AND WHITE SESAME SEEDS

 

QUESADILLAS

 

SMOKED DUCK, MANGO AND PASILLA CHILI

 

ANCHO CHILI, JACK CHEESE WITH GUACAMOLE

 

SHRIMP, OAXACA CHEESE AND ROASTED GARLIC QUESADILLA WITH TOMATILLA SALSA

 

OAK GRILLED CHICKEN, OAXACA CHEESE AND ROASTED GARLIC QUESADILLA

 

PORK CHILI VERDE WITH SALSA

 

WILD MUSHROOMS AND GOAT CHEESE

 

BRIE AND MANGO

 

PETITE OR GRANDE SANDWICHES

 

RARE SEARED BEEF, HORSERADISH AIOLI, OLIVATA, CHERRY TOMATO, ARUGULA

MESQUITE GRILLED MARINATED BEEF LOIN ON BAGUETTE, OLIVATA

HORSERADISH AIOLI, SWEET 100 TOMATOES, AND ARUGULA

 

CAPRESE PANINI

FRESH MOZZARELLA, TOMATOES, BASIL, BALSAMIC REDUCTION DRIZZLE, PESTO

 

GRILLED EGGPLANT, ROASTED RED PEPPERS, BASIL, MOZZARELLA, SPNACH

 

CHICKEN CAPRESE PANINI

GRILLED CHICKEN, PESTO, FRESH MOZZARELLA, TOMATOES, BASIL, BALSAMIC REDUCTION DRIZZLE

 

ROAST PORK LOIN WITH MANCHECO CHEESE, BRAISED BABY SPINACH

 

FOCACCIA WITH GRILLED GARLIC SHRIMP

ARUGULA AND SWEET 100 TOMATOES TOSSED IN BALSAMIC VINAIGRETTE

 

BABY MEATBALLS IN BOLOGNESE SAUCE

PORK AND BEEF MEATBALLS ON SOURDOUGH ROLL WITH GRATED PARMESAN CHEESE

 

GRILLED CHICKEN, ARUGULA & SWEET CHERRY TOMATO PANINI

ON FOCCACIA WITH LEMON-GARLIC AIOLI

 

NEW ORLEANS MUFFULETTA

ASSORTED MEATS AND CHEESES OLIVE SPREAD ON A BAGUETTE

 

SOFT SHELL BLUE CRABS PO’ BOY

 

SMOKED CHICKEN, BRIE AND ROASTED PEPPER ON BAGUETTE

 

PORK TENDERLOIN IN HOISIN

 

RARE ROAST BEEF AND BRIE ON BAGUETTE

WITH HOT SWEET MUSTARD

 

PULLED PORK, CABBAGE SLAW ON BRIOCHE BUNS

PULLED PORK DRIZZLED WITH SWEET SPICY BARBECUE SAUCE, CABBAGE SLAW ON BRIOCHE ROLLS

 

ROASTED TURKEY, CREAM CHEESE, PESTO, SUNDRIED TOMATO, SPINACH ARAM PINWHEELS

 

HOUSE MADE PASTA

 

SMOKEY GRILLED LOBSTER AND CORN OVER ANGEL HAIR PASTA

THE FIRST CROP OF CORN GRILLED OVER A SMOKEY FIRE WITH LIVE MAINE LOBSTER, SWEET RED PEPPERS, YOUNG GREEN GARLIC, THEN TOSSED IN A SIMPLE PUREE OF ROASTED PEPPERS AND GARLIC, ON ANGEL HAIR WITH SPRINKLE OF ITALIAN PARSLEY, AND NIRVANA IS YOURS.

 

LINGUINE WITH SMOKEY GRILLED CLAMS AND BACON

 

LASAGNA: MARSALA ROASTED CHICKEN, ITALIAN SAUSAGE, FRESH TOMATO BASIL SAUCE

FAMILY RECIPE

 

SPICY CRAB SPAGHETTI

FRESH DUNGENESS CRAB WITH SHERRY, CREAM, FRESH CHIVES, ROASTED POBLANO, RED BELL,

JALEPENO AND HABANERO PEPPERS ON ANGEL HAIR PASTA

 

LOBSTER CHANTERELLE MUSHROOM PASTA

 

EGGPLANT SUNDRIED TOMATO LASAGNA

GRILLED EGGPLANT LAYEREDWITH SUNDRIED TOMATO RED WINE SAUCE,

RICOTTA, MOZZARELLA, PARMESAN CHEESES

 

CAPELLINI WITH SCALLOPS, FRESH BASIL, TOMATO, ANCHOVY BREAD CRUMBS

 

BUTTERNUT SQUASH RAVIOLI WITH CHARRED SAGE, BROWN BUTTER, WALNUTS

 

RAVIOLI: ROASTED CHICKEN, PROSCIUTTO, SAGE

SAUCE: CHARRED SAGE, ROASTED WALNUTS, CREAM

 

VENTRESCA STUFFED PASTA SHELLS

FAMILY RECIPE. PASTA SHELLS STUFFED WITH RICOTTA PARMESAN-REGGIANO,

MOZZARELLA CHEESES, BAKED WITH FRESH TOMATO, BASIL SUMMER SAUCE

 

LINGUINI WITH WOOD GRILLED SALMON, CURRIED LEMON SAUCE, CAPERS

 

PENNE WITH OUZO GARLIC SHRIMP, TOMATOES, FETA CHEESE

 

PENNE WITH VINE RIPENED TOMATOES, FRESH BASIL, FONTINA CHEESE

FAMILY RECIPE FOR QUICK FAMILY SUMMER SUPPER

 

PASTA PUTTANESCA

ACCORDING TO LEGEND, MADE QUICKLY IN BETWEEN JOHNS BY ROME’S WOMEN OF THE NIGHT

USING THEIR PANTRY INGREDIENTS- OLIVES, CAPERS, HOT RED CHILI PEPPERS, AND GARDEN TOMATOES

SAN FRANCISCO SEAFOOD LINGUINI

CRAB, SHRIMP, CLAMS, SCALLOPS SAUTEED WITH GARLIC WHITE WINE BUTTER,

HOT RED CHILI PEPPERS, TOMATOES

 

PAPARDELLE WITH ROASTED CHICKEN, ITALIAN SAUSAGE, FRESH TOMATO BASIL RAGUOT

FAMILY RECIPE

 

PAPARDELLE WITH RAGOUT OF ROASTED CHICKEN, WILD MUSHROOM AND PANCETTA

 

BUCATINI ALLA’ AMATRICIANA

HOLLOW FAT SPAGHETTI WITH SPICY PANCETTA, HOT RED PEPPER AND TOMATO SAUCE

 

BUCATINI ALLA’ CAPONATA

HOLLOW FAT SPAGHETTI WITH CAPONATA: EGGPLANT, PINENUTS, TOMATO COMPOTE

 

JULIA CHILD’S LASAGNA

LAYERS OF ROASTED CHICKEN; SAUTEED SPINACH & MUSHROOMS; WHITE WINE ONION SAUCE; RICOTTA, MOZZARELLA & PARMESAN CHEESES; SAFFRON MARINARA SAUCE; FRESH PASTA SHEETS.

 

THREE CHEESE SPINACH RAVIOLI WITH FENNEL ROOT LEMON BUTTER

 

TORTELLINI WITH ARTICHOKES, SUN-DRIED TOMATOES, CAPERS

 

PASTA PRIMAVERA

ASPARAGUS, SNOW PEAS, MOREL MUSHROOMS, GREEN BEANS, SWEET BASIL, CHICKEN BROTH

 

PARMESAN CHICKEN ARTICHOKE PENNE PASTA SALAD

CRISP PARMESAN COATED CHICKEN, ARTICHOKE HEARTS

TOSSED WITH PENNE, LEMON GARLIC AIOLI, GRATED PARMESAN

 

 

POULTRY

 

BUTTERFLIED LEMON ROSEMARY CHICKEN FIRE GRILLED UNDER BRICK

 

CACTUS TEQUILA LIME CHICKEN

CHICKEN MARINATED IN PRICKLY PEAR FRUIT, LIME JUICE, HONEY, TEQUILA, CAJUN SPICE

SLOW GRILLED OVER HOT WOOD COALS

 

CHICKEN SPIEDINI WITH ROSEMARY LEMON GARLIC DIPPING SAUCE

RUSTIC ITALIAN CHICKEN MARINATED IN LEMON, GARLIC, FRESH ROSEMARY, OLIVE OIL,

SKEWERED AND GRILLED OVER HOT WOOD COALS AND ROSEMARY BRANCHES

 

TURKEY POT PIE WITH ROOT VEGETABLES IN FLAKEY PASTRY

WOOD SMOKED TURKEY WITH BACON, ROOT VEGETABLES, MUSHROOMS,

CELERY IN WINE GRAVY UNDER FLAKEY PUFF PASTRY

 

PANCETTA ROASTED GAME HEN WITH HERBED CHEVRE CHEESE

ROASTED GAME HEN STUFFED WITH CHEVRE CHEESE, PANCETTA- ITALIAN CURED BACON-,

SHALLOTS AND FRESH HERBS, PAN JUICES REDUCED WITH RED WINE VINEGAR, TOMATOES, CILANTRO

 

LEMON ROASTED CHICKEN STUFFED WITH PROSCUITTO AND PESTO

BONELESS CHICKEN BREAST STUFFED WITH PROSCIUTTO, PESTO, RICOTTA CHEESE, SPINACH, SHALLOTS AND PINENUTS, ROASTED IN LEMON WINE BUTTER SAUCE,

TOPPED WITH WILD MUSHROOM CREAM SAUCE, SERVE WITH WILD & BROWN BASMATI RICE PILAF

 

OPA! GRILLED LEMON CHICKEN ORZO

ADAPTATION OF OPA!S FINEST DISH

 

COQ AU VIN

CLASSIC FRENCH DISH OF CHICKEN BRAISED IN RED BURGUNDY WINE, BACON,

GARLIC, MUSHROOMS, CARROTS, WHOLE BABY ONIONS.

 

PETER JENNINGS’ CHICKEN CORN TORTILLA SOUP

CLASSIC MEXICAN SOUP UPGRADED FOR PETER JENNINGS WITH MESQUITE SMOKED CHICKEN, RICH SMOKEY BROTH, CHARGRILLED VEGETABLES INCLUDING FRESH CORN OFF THE COB, PURPLE ONION, PASILLA PEPPER, ROASTED TOMATOES, ROASTED GARLIC, AVOCADO, CILANTRO, LIME AND CHIPOTLE CHILIES.

TRULY A PETER JENNINGS’ FAVORITE

 

FRENCH QUARTER CHICKEN SAUSAGE GUMBO

ANDOULLIE SAUSAGE, CHICKEN, OKRA GUMBO MADE WITH DARK DUCK FAT ROUX

SERVED WITH OKRA CORMEAL FRITTERS

 
VIA VENTRESCA CHICKEN MUSHROOM RISOTTO
FAMILY RECIPE OF RISO PASTA, ROASTED CHICKEN, ITALIAN SAUSAGE, MUSHROOMS,
FONTINELLA CHEESE, ITALIAN CURED OLIVES, SWEET RED PEPPERS, SAUTEED ONION,
FRESH GARLIC, CHICKEN BROTH, WHITE WINE

 

MUNGO MANGO LEMONGRASS CHICKEN SKEWERS WITH TORTILLA SALAD AND MANGO SALSA

LEMON GRASS MARINATED CHICKEN GRILLED WITH MANGO DARK RUM BARBEQUE SAUCE, ARRANGED OVER TRI-COLORED SWEET PEPPER, TORTILLA SALAD, DRIZZLED WITH BALSAMIC RUM REDUCTION, MANGO VINAIGRETTE

 

TURKEY POT PIE

WOOD SMOKED CIDER BRINED TURKEY, CARROTS, EDANAME, CELERY, ONION,

ITALIAN PARSLEY, TOSSED IN HERBED GRAVY, BAKED UNDER FLAKEY PASTRY

 

JAMAICAN JERK CHICKEN

SERVED WITH RED BEANS AND COCONUT BASMATI RICE, FRIED PLANTAINS

 

HARIYALI MURG TIKKA/CHICKEN HARIYALI TIKKA

CHICKEN RUBBED WITH AN INTOXICATING PASTE MADE WITH CILANTRO, MINT, GINGER ROOT,

GARLIC, EXOTIC INDIAN SPICES, THEN GRILLED OVER WOOD COALS

 

MURGH MAKHANI -VELVET BUTTER CHICKEN

TANDOORI CHICKEN PIECES BARBECUED IN TANDOOR CLAY OVEN,

SIMMERED IN TOMATO CREAM ONION SAUCE, INDIAN SPICES.

 

CHICKEN BIRYANI

SAFFRON BASMATI RICE LAYERED WITH CHICKEN, AROMATIC VEGETABLES COOKED IN EXOTIC SPICED GRAVY

 

MURGH KARI–CHICKEN CURRY

SERVED WITH COCONUT BASMATI RICE

 

TERIYAKI CHICKEN ON STICKY RICE WITH MANGO CHUTNEY

MIRIN SWEET RICE WINE SOY, GINGER ROOT MARINATED SALMON, GRILLED OVER WOOD COALS,

TOPPED WITH MANGO, PINEAPPLE, CUCUMBER CHUTNEY

 

TEQUILA LIME CHICKEN BARBACOA CON SALSA BORRACHA

CHAR GRILLED TEQUILA LIME, CHILI CHICKEN WITH “DRUNKEN” SALSA AND WARM TORTILLAS

 

CHICKEN BARBACOA WITH CHILES

 

CHICKEN TAMALES WITH JALAPEÑO COTIJA PESTO

 

CHICKEN THIGHS WITH CUMIN, HONEY, LIME, SOY

GRILLED OVER WOOD COALS

 

CHICKEN PICCATA WITH GRILLED LEMONS

CLASSIC PRESENTATION OF LEMON BUTTER CAPER SAUCE OVER DELICATE CHICKEN CUTLETS

 

CHICKEN MARSALA WITH MUSHROOMS

 

BEEF, PORK, LAMB & GAME

 

BEEF

 

HORSERADISH AND CUMIN CRUSTED BEEF TENDERLOIN WITH ROASTED GARLIC HORSERADISH CREAM
 GRILLED OVER MESQUITE SERVED WITH SINFULLY RICH AND FLAVORFUL SAUCE

 

MESQUITE GRILLED MARINATED TRI-TIP OF BEEF
WITH SPICY BLACK BEANS, FRESH TOMATO, CILANTRO, GUACAMOLE, TORTILLAS

 

BEOUF WORNOFF
FILET OF BEEF WITH PIQUANT COGNAC ROSEMARY SAUCE

BEEF BOURGUIGNON WITH GRUYERE GOUGERES

FROM THE BURGUNDY REGION OF FRANCE: BEEF BRAISED IN RED BURGUNDY WINE, BEEF BROTH,

CARROTS, ROASTED TOMATOES, GARLIC, BOUQUET GARNI OF HERBS, PEARL ONIONS, MUSHROOMS

SERVED WITH GUGERES, GRUYERE CHEESE PATE CHOUX

 

BEEF WELLINGTON
CLASSICALLY PREPARED FILET OF BEEF ENCASED WITH DUXELLES AND PUFF PASTRY

RED WINE BRAISED BEEF SHORT RIBS

WITH PANCETTA, DUXELLES OF CARROTS, CELERY, ONION, SPLASH OF SHERY VINEGAR

 

BRAZILIAN FEIJOADA

BLACK BEANS SIMMERED WITH SMOKED MEATS: SMOKED HAM HOCKS, SMOKED PORK RIB,

PORK EAR, LINGUICA, BRAZILIAN CARNE SECA, SMOKED BACON, LEAN PORK, BEEF JERKY, ONION, GARLIC

 

BRAZILIAN PICANHA

CHURRASCARIA STYLE ROTISSERIED TOP SIRLOIN STEAKS

 

PORK

 

CUBAN ROAST SUCKLING PIG WITH MOJO: LIME, GARLIC, AND OREGANO MOJO

SERVED WITH GRILLED PINEAPPLE MANGO SALSA. IN CUBA, THE PIG IS COVERED

WITH BANANA LEAVES AND COOKED OVER A COAL FIRE IN A DEEP BACKYARD PIT

 
CHILI VERDE
LEG OF PORK CUBED AND SIMMERED IN HOUSE MADE SALSA VERDE MADE WITH FRESH TOMATILLOS, POBLANO CHILIES, SERANO CHILIES, CUMIN, ONIONS, GARLIC. WITH WARM TORTILLAS, MEXICAN CREMA
 
SPICE CRUSTED PORK TENDERLOIN WITH MANGO SALSA
WITH MANGO, CILANTRO, DARK RUM CHUTNEY SUCCULENT PORK LOIN
SLOWLY ROASTED OVER APPLEWOOD

 

PORK LOIN & GRAPES IN ROSAMARY GORGONZOLA

 

ENCHILADAS ZACATECANAS
PORK LOIN BRAISED IN ANCHO CHILI POWDER, OREGANO DARK BEER, SHREDDED,
ROASTED POBLANO CHILI SAUCE, AVOCADO, OAXACA CHEESE
 
CROATION STUFFED CABBAGE ROLLS
FAMILY RECIPE FROM MY MOTHER’S SIDE. BELIEVE ME, WHEN
ONE PARENT IS ITALIAN THEY RIDE SHOT GUN ANDTHE OTHER TAKES BACK SEAT
 

MEMPHIS SMOKED HONEY-GLAZED BABY BACK RIBS WITH WHISKEY MARINADE

 

LAMB

 

GREEK LAMB BURGERS

LAMB BURGER WITH FETA, KALAMATA OLIVES, CUCUMBER, TOMATO,

RED ONION, OREGANO WITH ROMAINE LETTUCE WRAP.

 

STICKY POMEGRANATE GLAZED RACK OF LAMB

 

LEMON-AND-MINT ROAST LEG OF LAMB WITH FLAGEOLETS

 

LAMB SOUVLAKI: GREEK LAMB SKEWERS

 

LAMB VINDALOO

 

SHEPHERD’S PIE

LEG OF LAMB STUFFED WITH GARLIC & ROSEMARY, ROASTED WITH CARROTS, ONIONS, GARLIC BULBS,

ROASTED TOMATOES. TOPPED WITH PARMESAN MASHED POTATOES AND BAKED UNTIL GOLDEN.

 

MOUSSAKA

GREEK LASAGNA. SAUTEED EGGPLANT SLICES LAYERED WITH LAMB TOMATO SAUCE,

MOZZARELLA AND PARMESAN CHEESES, TOPPED WITH BECHAMEL CUSTARD

 

 

GAME

 

VENISON LOIN WITH WILD MUSHROOM BOURBON BACON AU JUS

 

MESQUITE SMOKED DUCK IN CHERRY MADEIRA SAUCE

CHERRY CIDER BRINED DUCK SLOW SMOKED OVER WOOK COALS, SERVED WITH CHERRIES MACERATED IN MADIERA, ROASTED MASHED SWEET POTATOES, CHINESE LONG BEANS WITH GARLIC CRISPS

 

SMOKED DUCK CHOW MEIN

 

SEAFOOD & FISH

 

WHOLE JERKED DUNGENESS CRAB

CRACKED CRAB ARRANGED AROUND WHOLE CRAB SHELL FILLED WITH

 RED BEANS & JAMACIAN COCONUT RICE, FRIED PLANTAINS

 

ZARZUELA MARISCOS

CATALAN SEAFOOD MEDLEY WITH GUINDILLO PEPPER, TOMATOES,

SMOKED SPANISH PAPRIKA, DARK RUM, WHITE WINE

 

PERSIAN SEAFOOD BASTILLA

SHRIMP, CRAB, MUSHROOMS, SAFFRON, AND MIDEASTERN SPICES IN PHYLLO PASTRY ROUNDS

 

GREEN CHILE, SHRIMP & HOMINY STEW

 

FRESH CORN & CRABMEAT AREPAS (GRIDDLE CAKES)

 

FISH TACO STATION

SPICE-CRUSTED RED SNAPPER CHARGRILLED AND TOPPED WITH MEXICAN COLE SLAW, CHIPOTLE CREMA. ON WARM CORN TORTILLA WITH ROASTED PINEAPPLE SALSA PICO DE GALLO, ROASTED TOMATO SALSA, AVOCADOS

 

GRILLED LEMONGRASS PRAWNS WITH GARLIC NOODLES

 

VIETNAMESE SPICY CRAB WITH GARLIC NOODLES

GRILLED TERIYAKI SALMON WITH MANGO SALSA

MIRIN SWEET RICE WINE SOY, GINGER ROOT MARINATED SALMON, GRILLED OVER HOT COALS,

TOPPED WITH MANGO, PINEAPPLE, CUCUMBER CHUTNEY

 

VIA VENTRESCA BOULLAIBAISSE

FISHERMAN’S CATCH OF SHELLFISH AND FISH IN SAFFRON SCENTED BROTH,

TOMATOES, FENNELROOT, ONIONS, GARLIC AND HINT OF PERNOT

 

LOBSTER ENCHILADAS IN CHIPOTLE CREAM SAUCE

 

LOBSTER POT PIE

LOBSTER, CUT COB CORN, EDANAME FENNEL, BABY RED ONION,

GREEN ONION, PERNOD, CREAM, ITALIAN PARSLEY, FLAKEY CRUST

SHARK WITH CARIBBEAN ORANGE SAUCE

ADAPTATION OF TRINIDADIAN SHARK RECIPE ORIGINALLY PREPARED FOR MY SON, GALEN’S SECOND

BIRTHDAY DURING HIS SHARK CRAZE. .

 

SHARK & BAKE WITH SHADOW BENNIE SALSA

“SHARK AND BAKE,” TRINIDAD & TOBAGO’S POCKET SANDWICH, FOUND AT BEACH SHACKS

 

SOUVLAKI: SWORDFISH RED PEPPER KEBABS WITH LEMON GARLIC DIPPING SAUCE

 

GREEK GRILLED LEMON FISH: PSARI STA KARVOUNA:

 

LOCAL SEA BASS WITH ROASTED TOMATO, FETA CHEESE, KALAMATA OLIVES

 

MAPLE GLAZED CEDAR PLANKED WILD SALMON SALAD

MAPLE GLAZED CEDAR PLANKED SALMON WITH CRUMBLED RICOTTA SALATA CHEESE, ENGLISH CUCUMBER, TOASTED PINE NUT, SWEET GRAPE TOMATOES, AVOCADO, ARUGULA, FRISSEE, BALSAMIC DRIZZLE

 

PAELLA VALENCIA
CLAMS, LOBSTER, SHRIMP, GRILLED CHICKEN, SAUSAGE, RED PEPPERS, TOMATOES, SAFFRON RICE

 

SEAFOOD JAMBALAYA

SPICY SHRIMP, LOBSTER, CRAB, CLAMS, SAUSAGE, HAM, SWEET RED PEPPERS, SPICED DIRTY RICE

 

FRENCH QUARTER GUMBO

SHRIMP, CRAWFISH, ANDOUILLE SAUSAGE, CHICKEN, DARK DUCK FAT ROUX

 

POACHED SALMON WITH MONTPELLIER COMPOUND BUTTER IN PHYLLO PASTRY

COMPOUND BUTTER MADE WITH FRESH HERBS, ARUGULA AND WATERCRESS

 

MESQUITE GRILLED SALMON WITH CAPERS, LEMON CURRY SAUCE

 

RARE SEARED AHI TUNA WITH WASABI SOY BUTTER

 

WOOD GRILLED SALMON WITH AVOCADO CREAM AND TOBIKO CAVIAR

GARNISHED WITH TOBIKO CAVIAR AND FRESH DILL;

A LOVELY ARRAY OF ORANGE AND GREEN

 

THAI SHRIMP AND SCALLOPS IN GREEN CURRY SAUCE

 

VEGETARIAN ENTREES

 

SWEET CORN AND CARAMELIZED VIDALIA EMPANADAS WITH GOAT CHEESE CREMA

SERVED WITH A SWIRL OF ROASTED POBLANO & CLOVER HONEY COULIS

AND A DOLLOP OF GOAT CHEESE CREMA WITH DAINTY CHIVE KNOT.

 

ARTICHOKE AND SUNDRIED TOMATO FILO

ARTICHOKE HEARTS MARRIED WITH THE ROBUST FLAVOR OF SUNDRIED TOMATOES,

GRANO PADANO PARMESAN CHEESE UNDER A BUTTERY FLAKEY FILO PASTRY

 

FIRE GRILLED VEGETABLE PAELLA

FIRE-GRILLED WITH HINT OF JALAPEÑO: ZUCCHINI, SNOW PEAS, WHITE CORN, SWEET RED AND YELLOW PEPPERS, PURPLE ONION, YELLOW SQUASH, SPANISH SAFFRON RICE WITH OLIVES, ARTICHOKE HEARTS

 

EGGPLANT SUNDRIED TOMATO LASAGNA

GRILLED EGGPLANT LAYEREDWITH SUNDRIED TOMATO RED WINE SAUCE,

RICOTTA, MOZZARELLA, PARMESAN CHEESES

 

ROASTED VEGETABLE RAGU ON POLENTA TRIANGLES

CREAMY POLENTA TRIANGLES TOPPED WITH ROASTED RED PEPPERS, EGGPLANT,

RED ONION, ZUCCINI, TOMATOES AND FRESH BASIL

 

POBLANO CHILI RELLENOS

POBLANO CHILIS STUFFED WITH COTIJA, QUESO DE OAXACA,

COATED WITH EGG BATTER TOPPED WITH FRESH TOMATO CUMIN SAUCE

 

EGGPLANT GRATIN

SMOKED MOZZARELLA, ROASTED PEPPERS AND PARMESAN

 

SPANOKOPITA

FETA CHEESE, SPINACH, GREEN ONIONS AND DILL IN A BUTTERY PHYLLO PASTRY

 

PASTA PRIMAVERA

ASPARAGUS, SNOW PEAS, MOREL MUSHROOMS, GREEN BEANS, SWEET GRAPE TOMATOES, PARMIGIANO-REGGIANO

 

TORTELLINI WITH ARTICHOKES, PINE NUTS, SUN-DRIED TOMATOES, CAPERS

 

THREE CHEESE STUFFED PASTA SHELLS

GARDEN RIPE TOMATO, BASIL, GARLIC SAUCE

 

BUTTERNUT SQUASH RAVIOLI WITH SAGE, BROWN BUTTER, ROASTED WALNUTS

 

THREE CHEESE RAVIOLI WITH FENNEL LEMON BUTTER

 

CHEESE RAVIOLI WITH SWISS CHARD, SAGE, BROWN BUTTER, WALNUTS

 

RAVIOLI WITH ARTICHOKES, SUN DRIED TOMATOES AND CAPERS

 

ASPARAGUS ASIAGO RISOTTO

 

FILO PASTRY WITH SPINACH, WILD MUSHROOMS, PINE NUTS AND GOAT CHEESE

 

RATATOUILLE ON POLENTA ROUNDS

CLASSIC NICOISE SUMMER VEGETABLE COMPOTE WITH FRESH TOMATOES,

ZUCCHINI, RED PEPPER, GARLIC, EGGPLANT, OLIVES AND HERBS DE PROVENCE

 

RATATOUILLE WRAPPED IN FILO PASTRY WITH ROASTED RED PEPPER COULIS

CLASSIC NICOISE SUMMER VEGETABLE COMPOTE WITH FRESH TOMATOES,

ZUCCHINI, RED PEPPER, GARLIC, EGGPLANT, OLIVES AND HERBS DE PROVENCE

 

FILO WRAPPED ASPARAGUS, PINE NUTS, GRUYERE CHEESE

 

GRATIN OF EGGPLANT, ROASTED PEPPERS AND GARLIC

 

CARAMELIZED BABY ARTICHOKES AND POTATO GRATIN

 

PORTOBELLO MUSHROOMS STUFFED WITH MARSCAPONE AND WALNUTS

 

CHIPOTLE CHILI ROASTED TEMPE IN ZINFANDEL SAUCE

 

PORTOBELLO MUSHROOMS STUFFED WITH HERBED CHEVRE CHEESE

 

PORTOBELLO MUSHROOMS STUFFED WITH MARSCAPONE AND WALNUTS

 

FOUR CHEESE AND MUSHROOM LASAGNA

 

GRILLED PORTOBELLO MUSHROOMS

 

MUSHROOM POT PIE

WILD AND CREMINI MUSHROOMS, ROOT VEGETABLES, CELERY

IN WHITE WINE USHROOM GRAVY UNDER FLAKY PUFF PASTRY

 

SHELLS AND GRAPES PASTA SALAD

GORGONZALA, SWEET BASIL RIBBONS, ROASTED PECANS,

RED FLAME GRAPES, LEMON YOGHURT DRESSING, SHELL PASTA

 

GREEK ORZO SALAD
ORZO PASTA, FETA CHEESE, BABY SPINACH,

CHERRY TOMATOES, KALAMATA OLIVES, RED ONION

 

PANEER TIKKA MASALA

MARINATED GRILLED PANEER CUBES (HOME-MADE CHEESE), CASHEWS,

COOKED WITH CURRY SPICES, YOGHURT, FRESH TOMATOES, GINGER AND GARLIC

 

SPICY GARLIC SHANGHAI NOODLES WITH ASPARAGUS AND MUSHROOMS

 

ASIAN SESAME NOODLE SALAD

MANDARIN ORANGES, SESAME VINAIGRETTE, VERMICELLI, CASHEWS,

RED AND YELLOW BELL PEPPERS, BLACK SESAME SEEDS, GREEN ONIONS,

 

EGGPLANT PARMIGIANA WITH FRESH TOMATO BASIL MARINARA SAUCE

 

THREE CHEESE MACARONI AND CHEESE

AGED CHEDDAR, GRUYERE, COTTAGE CHEESE, SOUR CREAM

 

SIDE SALADS

 

CAESAR SALAD: ROMAINE HEARTS, ROASTED PECANS, BOSC PEARS, PARMESAN

WITH PARMESAN-REGGIANO LEMON GARLIC CAESAR DRESSING

 

ROASTED BEETS, FETA CHEESE, TOASTED PINE NUTS, ARUGULA, BABY SPINACH

 

ARUGULA, SHAVED GRANA PADANO PARMESAN, MEYER LEMON VINAIGRETTE

 

FRISEE WITH CHEVRE CHEESE AND ROASTED WALNUT WHITE BALSAMIC DRESSING

 

AUTUMNAL SALAD

ROASTED PECANS, BOSC PEARS, GORGONZOLA CHEESE, BABY GREENS, BALSAMIC REDUCTION

 

CAMBOZOLA CHEESE, BUTTER LETTUCE, BOSC PEAR, CARAMELIZED WALNUT SALAD

 

GREEK SALAD

KALAMATA OLIVE, FETA CHEESE TOMATO, CUCUMBER SALAD, ROMAINE HEARTS

 

THAI GREEN PAPAYA SALAD

 

CALYPSO CITRUS AVOCADO SALAD

MANDARIN ORANGE, GRAPEFRUIT, AVOCADO, HEARTS OF PALM,

MACADAMIA NUTS, RED LEAF LETTUCE, BASIL ORANGE VINAIGRETTE

 

CAPRESE SALAD

FRESH MOZZARELLA, BASIL AND SUGAR CHERRY TOMATO

DRIZZLED WITH BALSAMIC REDUCTION

 

AVOCADO TANGERINE SALAD WITH JALEPENO VINAIGRETTE

 

CUCUMBER RAITA

CUCUMERS IN YOGHURT WITH HINT OF TOASTED CUMIN SEED

 

ROASTED GARDEN VEGETABLES WITH FETA AND BABY GREENS
ROASTED FRESH BEETS, CARROTS, BLUE LAKE GREEN BEANS, FETA CHEESE, BABY GREENS

 

HEARTS OF ROMAINE WITH ROASTED PECANS AND BOSC PEARS
WITH ASIAGO LEMON GARLIC DRESSING AND PARMESAN-REGGIANO SHAVINGS

 

SPLENDID GARDEN SALAD

 

ISLAND COLE SLAW

NAPA AND PURPLE CABBAGE, TOASTED SESAME SEEDS, MANDARIN ORANGES,

TOASTED ALMOND SLIVERS, SESAME RICE WINE VINAIGRETTE

 

BIG KAHUNA GRILLED PINEAPPLE PAPAYA SPINACH SALAD

BABY SPINACH, PAPAYA, GRILLED PINEAPPLE, PURPLE CABBAGE,

SUNFLOWER SEEDS, BASIL ORANGE VINAIGRETTE

 

MAIN SALADS

 

MAPLE GLAZED CEDAR PLANKED WILD SALMON SALAD

MAPLE GLAZED CEDAR PLANKED SALMON WITH CRUMBLED RICOTTA SALATA CHEESE, ENGLISH CUCUMBER, TOASTED PINE NUT, SWEET GRAPE TOMATOES, AVOCADO, ARUGULA, FRISSEE BALSAMIC DRIZZLE

 

DUNGENESS CRAB, AVOCADO, BIBB LETTUCE, BASIL CITRUS VINAIGRETTE

 

WARM SHRIMP, ESCAROLE & RADICCHIO SALAD

 

GRILLED CHICKEN, WATERCRESS AND BACON SALAD

 

MUNGO MANGO LEMONGRASS CHICKEN SKEWERS WITH TORTILLA SALAD AND MANGO SALSA

CHICKEN GRILLED WITH MANGO DARK RUM BARBEQUE SAUCE, ARRANGED OVER TRI-COLORED SWEET PEPPER, TORTILLA SALAD, DRIZZLED WITH BALSAMIC RUM REDUCTION, MANGO VINAIGRETTE

 

PAELLA VALENCIA SALAD
CLAMS, LOBSTER, SHRIMP, MUSSELS, ROASTED CHICKEN, SAUSAGE, PEPPERS, AND TOMATOES

TOSSED WITH SAFFRON RICE IN MEYER LEMON CAPER VINAIGRETTE

 

ZUNI ROAST CHICKEN AND BREAD SALAD

ROAST WHOLE CHICKEN WITH FRESH HERBS, GRILLED SOURDOUGH CHUNKS, CURRANTS, PINE NUTS, CHICKEN PAN DRIPPINGS, SCALLIONS, HEIRLOIM TOMATOES, RED WINE VINAIGRETTE

 

INSALATA DE BISTECA
GRILLED BEEF TOSSED WITH A COMPOTE OF SWEET CHERRY TOMATOES, BASIL,

GARLIC, RED ONION, OLIVE OIL & BALSAMIC VINEGAR

 

CHINESE CHICKEN SALAD
CHICKEN BREAST, SAIFUN NOODLES, CRISPED WON TON STRIPS, SESAME SEEDS, CILANTRO,

SWEET RED BELL PEPPER, ROASTED ALMONDS, SCALLIONS, HOISIN HOT MUSTARD DRESSING

 

SALADE NICOISE
SEARED AHI TUNA, RED POTATOES, FRESH GREEN BEANS,

NICOISE OLIVES, HARD-BOILED EGGS AND BABY GREENS

 

GRILLED CHICKEN, WATERCRESS AND BACON SALAD

 

CALIFORNIA COBB SALAD
GRILLED CHICKEN BREAST, SWEET CHERRY TOMATOES, BACON,

BLEU CHEESE AND BABY SPINACH LEAVES

 

SHELLS AND GRAPES PASTA SALAD

 

DANCING VEGETABLES

 

SPIEDINI DI VERDURE: SKEWERED ITALIAN VEGETABLES

BRUSHED WITH LEMON, GARLIC OLIVE OIL

 

GRILLED LETTUCES WITH BALSAMIC REDUCTION DRIZZLE

BELGIAN ENDIVE, RADICCHIO, ROMAINE LETTUCE

 

GRILLED COB CORN, RED PEPPERS, PURPLE ONION, YELLOW SQUASH, ASPARAGUS

 

SEARED BRUSSELS SPROUTS WITH PANCETTA

 

ROASTED MEDLEY OF VEGETABLES

ORANGE CAULIFLOWER, PURPLE ONION, SWEET RED PEPPER,

SHAVED BRUSSELS SPROUTS

 

HONEY GLAZED ROASTED CARROTS

 

ROASTED PURPLE AND ORANGE CAULIFLOWER

 

BRAISED RAINBOW SWISS CHARD WITH TOASTED GARLIC

 

GRILLED BAJA VEGETABLES

CORN COBS, ZUCHINI, EGGPLANT, YELLOW SQUASH, PURPLE ONION,

JALEPENO, RED BELL PEPPER, OLIVE OIL, FRESH OREGANO, SEA SALT

 

GRILLED ASPARAGUS

 

TUSCAN KALE CAESAR SLAW

 

CHINESE LONG GREEN BEANS

 

PEA SHOOT SPROUTS SAUTEED WITH SESAME AND OYSTER SAUCE

 

PURPLE AND NAPA CABBAGE SLAW WITH SESAME VINAIGRETTE

 

BEAN TRIO SALAD: LIMA, BLACK EYED PEA, GREEN BEAN WITH ZEST OF LEMON

 

GRILLED MEXICAN CORN SALAD WITH LIME AND COTIJA CHEESE

 

CURRIED VEGETABLES IN COCONUT

 

SPUDS, RICE & NOODLES

 

SPUDS

YUKON GOLD & PURPLE POTATOES ROASTED WITH GARLIC, LEMON & ROSEMARY

 

MASHED YUKON GOLD POTATOES WITH ROASTED GARLIC

 

CLASSIC PICNIC POTATO SALAD

 

GERMAN POTATO SALAD

RED POTATOES, SHREDDED CARROT, CELERY, GREEN ONION,

FRESH DILL, HARDBOILED EGGS, CREAMY RED WINE VINAIGRETTE

 

POTATOES AU GRATIN

 

SEASONED POTATO WEDGES

 

RICE

 

JAMAICAN RICE WITH COCONUT, TRI-COLORED PEPPERS, SCALLIONS

 

CAJUN DIRTY RICE

“DIRTY” BECAUSE RICE IS  INFUSED WITH CRISPY, BROWNED BITS OF

SMOKY BACON, CHICKEN GIZZARDS, GREEN SCALLIONS, CAJUN SPICES

 

MEXICAN EMERALD RICE: RISO VERDE

WITH FLECKS OF CILANTRO PARSLEY AND SPINACH.

TOSSED WITH COTIJO CHEESE AND LIME.

 

BASMATI & WILD RICE SALD WITH TANGERINES & PINE NUTS

 

CREAMY WILD MUSHROOM RISOTTO

 

ASPARAGUS PARMESAN RISOTTO

PARMESAN, GOAT CHEESE, SHALLOTS

 

JAMAICAN RICE WITH COCONUT

 

SAFFRON BASMATI RICE

 

WILD AND BROWN BASMATI RICE PILAF

WITH MUSHROOMS, TOASTED ALMONDS, SCALLION, CELERY, ITALIAN PARSLEY

 

NOODLES

 

SESAME NOODLES WITH CHILI OIL AND SCALLIONS

GLASS NOODLE SALAD WITH LEMON GRASS ASIAN VEGETABLES AND PEANUTS

MA YI SHANG SHU-ANTS CLIMBING A TREE

SICHUANESE DISH NAMES “ANTS CLIMBING A TREE” BECAUSE OF THE WAY THE GROUND PORK

CLINGS TO THE GLASS NOODLES. TOSSED WITH SESAME OIL, GROUND PORK, GARLIC, GINGER ROOT,

CHINESE RED CHILE BEAN PASTE, CHINESE RICE WINE, CHINESE BLOSSOMING CHIVES

 

PAD THAI

STIR-FRIED RICE NOODLE, BEAN SPROUTS, CHICKEN, SHRIMP, GREEN ONION, SHREDDED CARROT,

EGGS, TOFU,TAMARIND FISH SAUCE, DRIED SHRIMP, GARLIC, SHALLOTS, RED HOT.

SERVED WITH LIME WEDGES, CHOPPED ROAST PEANUTS

 

PANCIT

FILIPINO CLASSIC WITH THIN RICE NOODLES, CHICKEN THIGH,

 PORK TENDERLOIN, SHRIMP, CABBAGE, SHREDDED CARROTS, GREEN ONIONS,

 

CHICKEN LONG RICE

STAPLE OF A HAWAIIAN LUAU, ORIGINATED IN CHINA CELLOPHANE NOODLES.,

CHICKEN BREAST, SESAME OIL, GINGER ROOT, SCALLIONS, MUSHROOMS

 

GRAINS & LEGUMES

 

TUSCAN BREAD SALAD

GRILLED SOURDOUGH, BASIL, TRI-COLORED TOMATOES, FRESH MOZZARELLA,

GRILLED PURPLE ONION, ROASTED RED PEPPERS, BALSAMIC VINAIGRETTE

 

CREAMY PARMESAN POLENTA

 

TABOULEH

BULGUR WHEAT LADEN WITH BRIGHT FLAVORS OF MINT, PARSLEY, GREEN ONION, TOMATO, CUCUMBER

 

SPICY BLACK BEANS WITH LIME, CUMIN

 

 

SOUPS

 

PETER JENNINGS’ CHICKEN CORN TORTILLA SOUP

THE CLASSIC MEXICAN SOUP, UPGRADED.       MESQUITE SMOKED CHICKEN, A RICH SMOKEY BROTH, CHARGRILLED VEGETABLES INCLUDING FRESH CORN OFF THE COB, PURPLE ONION, PASILLA PEPPER, ROASTED TOMATES, ROASTED GARLIC, AVOCADO, CILANTRO, LIME AND CHIPOTLE CHILIES. A PETER JENNINGS’ FAVORITE.

 

DUARTE’S ARTICHOKE HEART SOUP

 

CHICKEN ANCHO CHILI POZOLE

 

CAMBODIAN PUMPKIN SHRIMP IN YELLOW CURRY

 

FRENCH ONION SOUP

 MELTED GRUYERE AND GOUDA CHEESE ON GARLIC BUTTER TOAST

 

ITALIAN STACIATELLI WEDDING SOUP

STACIATELLI CHICKEN BROTH WITH PARMESAN EGG RIBBONS,

HOUSEMADE PORK & BEEF MEATBALLS, CHOPPED KALE

 

MINESTRONE

FAMILY RECIPE

 

LOBSTER BISQUE

 

POTATO LEEK SOUP TOPPED WITH CRÈME FRAICHE, DILL AND CAVIAR

 

ASPARAGUS SOUP WITH LEMON DUPLINGS

 

CREAMY SHERRIED MUSHROOM SOUP

 

CREAM OF BROCCOLI WITH CHEDDAR

 

ROASTED RED PEPPER & CHEDDAR SOUP WITH HOMEMADE GARLIC CROUTONS

 

BUTTERNUT SOUP WITH SAUTEED TART APPLES AND CRANBERRY DRIZZLE

 

YELLOW SPLIT PEA AND SMOKED HAM SOUP

 

BOSTON CLAM CHOWDER WITH BACON AND THYME

 

CHILLED GAZPACHO

 

CHILLED AVOCADO SOUP

 

CHILLED VICHYSOISE

CLASSIC POTATO LEEK WITH DILL AND DOLLOP OF SOUR CREAM

 

CHILLED CUCUMBER YOGHURT SOUP

 

THAI COCONUT CHICKEN LEMON GRASS SOUP

CHICKEN BREAST IN COCONUT MILK, KEFIR LIME, LEMON GRASS AND GALANGAL

 

 

BREAKFAST TREATS

 

CROQUE MONSIEUR

ORIGINATING IN FRENCH CAFES, THE CROQUE MONSIEUR IS A GRILLED HAM & GRUYERE

 CHEESE SANDWICH, MADE WITH BREAD DIPPED IN EGG BATTER AND GRILLED, DUSTED WITH POWDERED SUGAR

 

CRAB EGGS BENEDICT FLORENTINE

POACHED EGGS ON TOP OF A BED OT SAUTEED SPINACH AND MUSHROOMS, TOPPED WITH DUNGENESS CRAB AND HOUSE MADE HOLLANDAISSE SAUCE, ON TOASTED ENGLISH MUFFINS

 

TORTILLA DE PATATAS WITH CARAMELIZED PURPLE ONIONS CHIPOTLE AIOLI

WEDGES OF YUKON GOLD POTATO, SWEET ONION OMELET

 

ZACHARY’S MIKES MESS

ADAPTED FROM SANTA CRUZ’ ZACHARY CAFÉ’S FAMED “MIKES MESS” SRAMBLE OF BACON, MUSHROOMS, EGGS, TURMERIC POTATOES, CHEDDAR CHEESE, SOUR CREAM, TOMATOES, GREEN ONIONS, SALSA

 

BROCOLLI FRITTATA

BROCOLLI, PURPLE ONION, SWEET RED PEPPER, SMOKED GOUDA, GRUYERE TOASTED PINE NUTS

 

APPARAGUS FRITTATA
ASPARAGUS WITH JARLSBERG AND PARMESAN CHEESE

 

SWEET CORN BACON SCALLION QUICHE

 

QUICHE AUX FRUIT DE LA MER

SEAFOOD, JARLSBERG AND IN PARMESAN CRUST

 

SALMON TART WITH PARMESAN PASTRY

 

SMOKED SALMON WITH MINI BAGELS AND HERB GARLIC CREAM CHEESE

 

SMOKED SALMON CAVIAR MOUSSE

SERVED WITH THINLY SLICED PUMPERNICKEL BREAD AND CUCUMBER SLICES

 

PUFFED PANCAKE WITH BLUEBERRIES

 

FRENCH CINNAMON TOAST ON SOURDOUGH

 

ORANGE WAFFLES

 

APPLE KUCHEN

 

ZUCCHINI BREAD

 

ALI’S BEST BANANA NUT BREAD

 

FRESH STRAWBERRIES

 

FRESH FRUIT PLATTER

 

FRESH SQUEEZED JUICES

 

 

TEMPTUOUS SWEETS

 

TRIO OF CHOCOLATE TRUFFLES

COCOA DUSTED COINTREAU, ALMOND COATED AMARETTO, CHOCOLATE JIMMIES ON KAHLUA

 

BLOOD ORANGE CURD BLOOD ORANGE ALMOND TORTE

 

FRESH STRAWBERRY LEMON CURD TARTS

 

PEARS POACHED IN RED WINE WITH ZABAGLIONE SAUCE

 

APPLE CRANBERRY GALLETE WITH VANILLA BEAN ICE CREAM

 

CHOCOLATE PAGE MILL PASSION BARS

FOUR STACKED LAYERS DRAPED IN CHOCOLATE, ROASTED ALMONDS,

COCONUT INFUSED IN CHOCOLATE, VANILLA CRÈME, CHOCOLATE DRAPE

 

FRESH COCONUT CREAM PIE

 

PEACH & GINGER CREAM SHORTCAKE

 

DECADENT CHOCOLATE FONDUE

STRAWBERRIES, ANGEL FOOD CAKE, ALMOND BISCOTTI, BANANAS, DRIED APRICOTS

 

CHOCOLATE PECAN TRUFFLE TORTE

CARAMEL, PECANS, CHOCOLATE GENACHE, RUM PASTRY CREAM AND PECAN CRUST

 

BOSC PEAR AND GINGER CUSTARD FILO POCKETS

 

LEMON SPONGE CAKE WITH LEMON GLAZE

 

APRICOT ALMOND COBBLER

FAMILY RECIPE FOR SANTA CLARA VALLEY ORCHARD’S BOUNTIFUL APRICOT HARVEST

 

FLAN DE ALMENDRAS

SPANISH CARAMELIZED CUSTARD WITH SLIVERED MARCONA ALMONDS

 

GUINNESS STOUT CHOCOLATE CUPCAKES WITH BAILY’S IRISH CREAM FROSTING

 

STRAWBERRY RHUBARB FILO GALLETE

 

ITALIAN RICOTTA EASTER CAKES

 

GOOEY CHOCOLATE ALMOND BROWNIES

 

PUMPKIN CHEESECAKE

PUMPKIN CHEESECAKE LAYERED WITH RUM SOUR CREAM,

SPICED GRAHAM CRUST, CARAMELIZED PECANS

 

SINFUL MOCHA FUDGE PIE

ESPRESSO CHOCOLATE FUDGE IN FLAKEY PASTRY WITH FRESH WIPPED CREAM

 

KEY LIME PIE WITH FRESH WHIPPED CREAM

 

BAKLAVA

BUTTERED LEAVES OF DELICATE FILO PASTRY LAYERED IN ORANGE ALMOND SYRUP

 

PECAN PRALINES

 

 

ICE CREAM SUNDAE BAR

CREATE A CUSTOM, DECADENT MASTERPIECE

ICE CREAMS: VANILLA, COOKIES ‘N CREAM, MOCHA ALMOND FUDGE, CHOCOLATE CHIP, DARK CHOCOLATE; FRESH STRAWBERRY SAUCE, HOUSE MADE CARAMEL SAUCE, DARK CHOCOLATE SAUCE, CRUSHED OREO COOKIES, ALMONDS, PEANUTS, M&M’S, STRAWBERRIES, RASPBERRIES, STEMMED CHERRIES, SPRINKLES, WHIPPED CREAM

 

GIANT MOLASSAS SUGAR COOKIES

 

FRUITS OF THE SEASON ON TI LEAVES

STRAWBERRIES, PEACHES, BLACKBERRIES, MANGO, PINEAPPLE WITH BROWN SUGAR SOUR CREAM

 

CELEBRATION CAKES

 

MANGO MOUSSE DARK RUM CHOCOLATE CELEBRATION CAKE

 

MOCHA TORTE

CHOCOLATE KAHLUA GENOISE FILLED WITH CHOCOLATE GANACHE, COFFEE BUTTERCREAM,

TOPPED WITH KAHLUA BUTTERCREAM

 

TIERED STRAWBERRY SHORTCAKE

FRESH STRAWBERRIES, POUND CAKE, MASCARPONE WHIPPED CREAM ON RIBBON-WRAPPED COLUMNS THAT ELEVATE THE DESSERT FROM ITS RUSTIC ORIGINS AND ALLUDE TO AN ELEGANT TIERED WEDDING CAKE

 

TIRAMISU TORTE

GENOISE BRUSHED WITH COFFEE SYRUP AND MEYER’S RUM, FILLED WITH MASCARPONE,

FROSTED WITH MEYER’S RUM FLAVORED WHIPPED CREAM

 

TRES LECHES MEXICAN WEDDING CAKE

VANILLA SPONGE CAKE MOISTENED WITH CREMA LAYERED WITH BLACKBERRIES, TOPPED WITH

WHIPPED CREAM AND SHAVED WHITE CHOCOLATE CURLS

 

TIERED DARK CHOCOLATE CURL TORTE

CHOCOLATE GENOISE FILLED WITH CHOCOLATE MOUSSE, TOPPED

WITH CHOCOLATE BUTTERCREAM AND CHOCOLATE CURLS

 

TIERED FRAMBOISE, RASPBERRY MOUSSE AND WHITE CHOCOLATE CAKE

WHITE CHOCOLATE GENOISE DRIZZLED WITH FRAMBOISE RASPBERRY LIQUOR

LAYERED WITH FRESH RASPBERRIES, RASPBERRY MOUSSE, AND WHITE CHOCOLATE MOUSSE,

TOPPED WITH WHITE CHOCOLATE SHAVINGS AND PINK ROSES

 

CHOCOLATE, FRESH RASPBERRY, CHOCOLATE MOUSSE, RASPBERRY LIQUOR, VANILLA BUTTER CREAM

 

CHERRY CHOCOLATE BLACK FOREST CAKE

TART CHERRIES MACERATED IN KIRSCH, GERMAN CHERRY BRANDY, LAYERED WITH CHERRY VANILLA BUTTERCREAM, SHARFENNBERGER CHOCOLATE GENOISE. WITH WHIPPED CREAM, WHITE CHOCOLATE CURLS

 

ALMOND TORTE

ALMOND DACQUOISE WITH JUST A HINT OF LEMON ZEST FILLED LEMON BUTTERCREAM OR AMARETTO BUTTERCREAM AND FROSTED WITH VANILLA OR AMARETTO BUTTERCREAM

 

TIERED CARROT CAKE

CARROT CAKE FILLED WITH OUR SWEETENED CREAM CHEESE FILLING AND FROSTED WITH CREAM CHEESE FROSTING

 

CHOCOLATE RASPBERRY MOUSSE TORTE

CHOCOLATE GENOISE FILLED WITH RASPBERRY PRESERVES AND

CHOCOLATE MOUSSE, FROSTED WITH VANILLA BUTTERCREAM

 

 

CHOCOLATE STRAWBERRY FRAISIER CAKE

CHOCOLATE GENOISE FILLED WITH FRESH STRAWBERRIES AND FRAISIER (ALMOND BUTTER)

WITH AMARETTO BUTTERCREAM

 

CHOCOLATE VELVET CAKE

FUDGY, DENSE CHOCOLATE DECADENCE CAKE SMOTHERED WITH CHOCOLATE MOUSSE, VANILLA BUTTERCREAM

 

DARK CHOCOLATE CURL TORTE

DEVIL’S FOOD CAKE FILLED WITH CHOCOLATE MOUSSE FROSTED WITH CHOCOLATE BUTTERCREAM

AND COVERED WITH DARK CHOCOLATE CURLS

 

DEVIL’S FOOD CAKE

OUR DEVILISHLY CHOCOLATE DEVIL’S FOOD CAKE WITH CHOCOLATE MOUSSE FILLING,

FROSTED WITH VANILLA BUTTERCREAM

 

ESPRESSO TORTE

VANILLA GENOISE FILLED WITH ESPRESSO MOUSSE AND FROSTED WITH VANILLA OR KAHLUA BUTTERCREAM

 

FRAISIER TORTE

VANILLA GENOISE FILLED WITH APRICOT PRESERVES AND FRAISIER (ALMOND BUTTER)

FILLING, FROSTED WITH AMARETTO BUTTERCREAM

 

HAZELNUT TORTE

HAZELNUT DACQUOISE FILLED WITH DARK CHOCOLATE MOUSSE AND FROSTED WITH VANILLA BUTTERCREAM

 

LEMON TORTE

VANILLA GENOISE FILLED WITH LEMON CURD AND VANILLA WHIPPED CREAM

AND FROSTED WITH VANILLA WHIPPED CREAM

 

LEMON POPPYSEED TORTE

LEMON POPPYSEED CAKE FILLED WITH LEMON CURD AND LEMON BUTTERCREAM AND FROSTED WITH VANILLA BUTTERCREAM

 

MARJOLAINE TORTE

FOUR LAYERS OF HAZELNUT MERINGUES WITH THREE FILLINGS: CHOCOLATE BUTTERCREAM FILLING, HAZELNUT-ALMOND WHIPPED CREAM, AND CHOCOLATE WHIPPED CREAM. FROSTED WITH VANILLA WHIPPED CREAM

 

MOCHA TORTE

VANILLA GENOISE FILLED WITH CHOCOLATE GANACHE AND COFFEE BUTTERCREAM

AND FROSTED WITH VANILLA OR KAHLUA BUTTERCREAM

 

NEAPOLITAN TORTE

VANILLA GENOISE FILLED WITH ONE LAYER OF CHOCOLATE MOUSSE AND ONE LAYER OF VANILLA WHIPPED CREAM AND FRESH STRAWBERRIES THEN FROSTED WITH VANILLA WHIPPED CREAM OR VANILLA BUTTERCREAM

 

PRINCESS CAKE

VANILLA OR CHOCOLATE GENOISE FILLED WITH SEEDLESS RASPBERRY PRESERVES AND CHANTILLY CREAM, FROSTED WITH AMARETTO WHIPPED CREAM, AMARETTO BUTTERCREAM OR VANILLA BUTTERCREAM

 

ORANGE ALMOND CAKE

ORANGE ALMOND CAKE MOISTENED WITH GRAND MARNIER AND FILLED WITH OUR SWEETENED CREAM CHEESE FILLING AND FROSTED WITH VANILLA BUTTERCREAM

 

STRAWBERRY GRAND MARNIER CAKE

VANILLA GENOISE FILLED WITH FRESH STRAWBERRIES AND GRAND MARNIER WHIPPED CREAM FROSTED WITH GRAND MARNIER WHIPPED CREAM, GRAND MARNIER BUTTERCREAM OR VANILLA BUTTERCREAM

 

TIRAMISU TORTE

VANILLA GENOISE BRUSHED WITH COFFEE SYRUP AND MEYER’S RUM, FILLED WITH SWEETENED MASCARPONE FILLING AND FROSTED WITH VANILLA OR MEYER’S RUM FLAVORED WHIPPED CREAM OR BUTTERCREAM

 

TRIPLE VANILLA CAKE

VANILLA WHITE CAKE FILLED WITH VANILLA BAVARIAN CREAM AND FROSTED WITH VANILLA BUTTERCREAM

 

TRUFFLE TORTE

DARK CHOCOLATE FUDGE CAKE, DARK CHOCOLATE TRUFFLE FILLING, VANILLA BUTTERCREAM

 

BEVERAGES

 

MARDIS GRAS HURRICANE COCKTAIL

DARK AND LIGH JAMACIAN RUMS, PASSION FRUIT JUICE, FRESH LIME JUICE

 

MEDITERRANEAN SUNSET COCKTAIL

RUBY RED FRESH SQUEEZED GRAPEFRUIT JUICE, FRESH LIME JUICE,

SILVER TEQUILA, CAMPARI, AGAVE NECTAR WITH A SUGARED RIM

 

MARGARITA

RECIPE FROM PRESIDENTE HOTEL DE GUADALAJARA. DON JULIO SLIVER TEQUILA,

FRESH LIME JUICE, COINTREAU AND NOTHING MORE. SHAKEN OVER ICE WITH RIM OF SEA SALT

 

MOJITOS

CLASSIC MUDDLED MINT, MANGO, POMEGRANATE, PEACH

 

MARTINIS

CLASSIC, POMEGRANATE, DIRTY, APPLE,

 

SANGRIA

HOUSEMADE CITRUS SANGRIA FROM FAMILY RECIPE

 

MULLED WINE

RED WINE STEEPED WITH CLOVES, CINNAMON STICK

 

AGUAS FRESCAS

FILTERED WATER, FRUIT PUREE, FLOATING FLOWERS, SLICED CITRUS FRUIT

 

MANGO ICED TEA

WITH FRUIT AND FLOATING FLOWERS

 

ITALIAN ANGEL PUNCH

FRESH LEMON JUICE, STRONG GREEN TEA, WHITE GRAPE JUICE, SLICED LEMONS, STRAWBERRIES

ITALIAN SPARKLING FRESH FRUIT PUNCH

SPARKLING MUSCAT WINE, FRESH ORANGE JUICE,

CHOICE OF FRESH PUREE OF APRICOT, MELON, PEACH, KIWI FRUIT

 

SOFT DRINK SERVICE

SPARKLING OR STILL WATERS, COKE, DIET COKE, SPRITE, ROOT BEER

 

ICED TEA AND ICED COFFEE

 

FRENCH ROAST COFFEE AND TEA SERVICE

 

SOFT DRINKS WITH SPARKLING CIDER

SPARKLING CIDER, COKE, DIET COKE, SPRITE, ROOT BEER, SPARKLING & STILL WATERS,

 

BAR SERVICE: BARTENDER, GARNISHES, SET -UPS EQUIPMENT

SPLENDID FEAST OR CLIENT PROVIDES ALCOHOL, MIXERS, JUICES, WINE, BEER AND SOFT DRINKS

 

BARTENDER OR SELF SERVICE OPTIONS

SPLENDID FEAST CAN PROVIDE LICENSED INSURED BARTENDERS TO SERVE YOUR GUESTS,

 ELEGANT BLACK GRANITE BAR, LINENS, GARNISHES, BAR SUPPLIES

 

1 PACIFIC RIM POOL PARTY

 

HOISIN SESAME PRAWNS

 

AHI POKE WITH WON TON CRISPS

 

GRILLED CHICKEN SATAY SKEWERS WITH TANGY HOT SWEET DIPPING SAUCE

 

CUBAN ROAST SUCKLING PIG WITH LIME, OREGANO, GARLIC MOJO

 

FRESH FRUIT SKEWERS ON TI LEAVES

STRAWBERRIES AND FRESH PINEAPPLE SERVED IN A BASKET WITH TI LEAVES

 

MUNGO MANGO LEMONGRASS CHICKEN WITH MANGO SALSA AND TORTILLA SALAD

 

GRILLED AHI WITH WASABI BUTTER

 

WILD AND BASMATI RICE WITH SCALLIONS

 

STIR-FRIED ISLAND VEGETABLES WITH FRESH COCONUT

 

CITRUS AND AVOCADO SALAD
WITH WATERCRESS, SPINACH AND BASIL ORANGE VINAIGRETTE

 

MANGO MOUSE DARK RUM CHOCOLATE WEDDING CAKE

 

2 MARDI GRAS CELEBRATION

 

WILD SHOOTERS FOR MY BABY

TOMALES BAY OYSTER IN SPICED BLOODY MARY INFUSED WITH JALEPENO VODKA

 

NEW ORLEANS MUFFULETTA

ASSORTED MEATS AND CHEESES AND OLIVE SPREAD ON A BAGUETTE

 

CRAB AND SHRIMP JAMBALAYA

SPICY SHRIMP, SAUSAGE, HAM, CLAMS, SWEET RED PEPPERS AND SPICED RICE

 

FRENCH QUARTER GUMBO

SHRIMP, CRAWFISH, ANDOULLIE SAUSAGE, CHICKEN AND OKRA GUMBO MADE WITH DARK DUCK FAT ROUX

 

PECAN PRALINES

 

HURRICANE COCKTAILS

DARK AND LIGHT JAMAICAN RUM, PASSION FRUIT JUICE, FRESH LIME JUICE

 

 

3 NUEVO LATINO CELEBRATION

 

TRIO OF CEVICHE

SHRIMP CITRUS CEVICHE IN COCONUT, LIME, AVOCADO;

AHI COOKED IN LIME, PURPLE ONION, SERRANO CHILI, GARLIC MARINADE;

SEA BASS IN SPICED COCONUT MILK AND LIME

SERVED WITH GRILLED MASA CAKES AND PLANTAIN CHIPS

 

PETER JENNINGS’ CHICKEN CORN TORTILLA SOUP

THE CLASSIC MEXICAN SOUP WITH      MESQUITE SMOKED CHICKEN, A RICH SMOKEY BROTH, CHARGRILLED VEGETABLES INCLUDING FRESH CORN OFF THE COB, PURPLE ONION, PASILLA PEPPER, ROASTED TOMATES, ROASTED GARLIC, AVOCADO, CILANTRO, LIME AND CHIPOTLE CHILIES. A PETER JENNINGS’ FAVORITE.

 

SWEET CORN AND CARAMELIZED VIDALIA EMPANADAS WITH GOAT CHEESE CREMA

 

CONCH TAMALES WITH JALAPEÑO COTIJA PESTO

 

ANTICUCHOS

STEAK SKEWERS WITH CUMIN, CHILI, GARLIC LIME

 

DUCK, OAXACA CHEESE AND ROASTED GARLIC QUESADILLA WITH TOMATILLA SALSA

 

MANGO, DUNGENESS CRAB, AVOCADO AND CUCUMBER TOWERS WITH LOTUS ROOT CRISPS

 

JAMAICAN JERKED CHICKEN ON SKEWERS

 

SHRIMP, GREEN PASILLA CHILI AND HOMINY WITH FRESH CORN AND CRABMEAT AREPAS

 

CUBAN ROAST SUCKLING PIG WITH LIME, OREGANO, GARLIC MOJO

 

FLAN DE ALMENDRAS

CARAMELIZED SPANISH CUSTARD WITH SLIVERED MARCONA ALMONDS

 

4 MEXICAN WEDDING FEAST

 

TRIO OF CEVICHE: SHRIMP, AHI, AND SEA BASS

SHRIMP COOKED IN CITRUS WITH COCONUT MILK, LIME AND AVOCADO.

AHI IN LIME, PURPLE ONION, RED HABANERO MARINADE.

SEA BASS IN SPICED COCONUT MILK AND LIME.

SERVED WITH GRILLED MASA CAKES AND PLAINTAIN CHIPS

 

SHRIMP IN CHIPOTLE

 

ALHAMBRES DE POLLOS

GRILLED CHICKEN SKEWERS

 

GRILLED CHORIZO

 

TRI TIP BARBACOA CON SALSA BORRACHA

SMOKED MARINATED BEEF TRI TIP WITH “DRUNKEN” SALSA AND WARM TORTILLAS

 

TEQUILA LIME CHICKEN BARBACOA CON SALSA BORRACHA

CHAR GRILLED TEQUILA LIME, CHILI CHICKEN WITH “DRUNKEN” SALSA AND WARM TORTILLAS

 

CHAR GRILLED VEGETABLES

WHITE CORN, SWEET RED AND YELLOW PEPPERS, PURPLE ONION, ZUCCHINI

FIRE-GRILLED WITH JALAPEÑO, OLIVE OIL, OREGANO AND SEA SALT

 

ASADO DE BODA

SPICED PORK LOIN

 

ENCHILADAS ZACATECANOS

 

ENCHILADAS VERDES

 

FRESH STRAWBERRY AND PINEAPPLE SKEWERS

 

TRES LECHES WEDDING CAKE

 

5 SPANISH TAPAS

 

SPICY SHRIMP WITH ROASTED TOMATO, JALAPEÑO, GARLIC ALMOND SAUCE

 

ANTICHUCOS: ARGENTINE FLANK STEAK WITH CHIMICHURRI SAUCE

SPICY HOT BEEF SIRLOIN KEBABS SPICED WITH

ROASTED CUMIN SEED, JALAPEÑO AND GARLIC

 

SERRANO HAM AND MANCHECO CHEESE WITH AIOLI ON OLIVE BREAD TOASTS

 

SHRIMP, GREEN PASILLA CHILI, HOMINY WITH FRESH CORN AND CRABMEAT AREPAS (GRIDDLECAKES)

 

SWEET CORN AND CARAMELIZED VIDALIA EMPANADAS WITH GOAT CHEESE CREMA

 

GAMBAS AL AJILLO

SHRIMP SAUTÉED IN GARLIC, RED CHILIES AND SPANISH SHERRY

 

TORTILLA DE PATATAS WITH CARAMELIZED PURPLE ONIONS AND AIOLI

YUKON GOLD POTATO, SWEET ONION OMELET, GARLIC LEMON MAYONNAISE

 

SPICY SHRIMP WITH ROASTED TOMATO, JALAPEÑO, GARLIC ALMOND SAUCE

 

POBLANO CHILI RELLENOS

STUFFED WITH COTIJA AND CREAMY GOAT CHEESE

 

SANGRIA

 

6 GREEK AL FRESCO wedding

 

TIROPITAS

FETA PHYLLO PASTRY TRANGLES

 

SPANOKOPITAS

FETA AND SPINACH PHYLLO PASTRY TRIANGLES

 

TRIO OF GREEK DIPS: BABA GANOUSH, HUMMUS, TZATZIKI, WITH PITA TRIANGLES

 

GRILLED MARINATED PRAWNS

LEMON, GARLIC, SHALLOTS AND HERBS

PSARI STA KARVOUNA: GRILLED LEMON FISH

 

SOUVLAKI: LAMB KEBABS WITH MINT CILANTRO PESTO

 

GRILLED LEMON GARLIC CHICKEN

 

ORZO WITH SHRIMP, FETA, TOMATOES, AND OUZO

 

MOUSSAKA

EGGPLANT LAYERED WITH PARMESAN BÉCHAMEL, CHEESE AND LAMB TOMATO SAUCE

 

GREEK SALAD: ROMAINE HEARTS, FETA, KALAMATA OLIVES, CUCUMBER, GRAPE TOMATOES, RED ONION

WITH FETA RED WINE VINAIGRETTE

 

BAKLAVA

 

GREEK LEMON WEDDING CAKE

 

7 SANTA MARIA FESTIVAL

 

ICED GAZPACHO SHOOTERS

SHOT GLASSES ON ICE IN COPPER TUB

 

GRILLED TEQUILA SHRIMP SKEWERS

 

CHIPOTLE CHILI CHICKEN SALAD

BLUE AND YELLOW CORN TORTILLA CHIPS

 
SMOKED DUCK, MANGO, OAXACAN CHEESE, POBLANO CHILI QUESADILLA
 
TRI TIP OF BEEF WITH TWO TOMATO CHIPOTLE SALSA

SERVED WITH WARM TORTILLAS

 
SOUTHWESTERN CAESAR SALAD
 
FRESH FRUIT KEBABS
BROWN SUGAR SOUR CREAM DIP WITH A HINT OF TRIPLE SEC
 
CARROT RUM CAKE
LAYERED WITH CLASSIC CREAM CHEESE FROSTING, PINEAPPLE AND COCONUT
DECORATED WITH BABY ROSES AND TULLE

 

8 SOUTHWESTERN GRILL

 

MARINATED GRILLED TRI-TIP WITH SALSA BORRACHA AND WARM TORTILLAS

HOMEMADE SALSA FRESCA, MEXICAN COTIJA CHEESE, CHEDDAR CHEESE, GUACAMOLE

 

CACTUS TEQUILA LIME CHICKEN

SUCCULENT GRILLED CHICKEN MARINATED IN PRICKLY PEAR FRUIT,

LIME JUICE, HONEY, TEQUILA, AND CAJUN SPICE

 

CORN ON THE COB

 

SANTA FE CORN BREAD

 

SOUTHWESTERN RICE AND SPICY BLACK BEANS


SOUTHWESTERN CAESAR SALAD

HEARTS OF ROMAINE WITH STRIPS OF JICAMA,

LEMON GARLIC ASIAGO DRESSING WITH A HINT OF CHIPOTLE

 

MEXICAN CHOCOLATE ALMOND FUDGE PIE WITH SWEET CREMA

 

 

9 EXOTIC FEAST AT SUNSET

 

SESAME AHI POKE

CUBED AHI MARINATED IN SESAME, SOY, GINGER, GREEN ONION IN WONTON CRISPS

 

SEAFOOD BASTILLA PHYLLO TRIANGLES

SHRIMP, CRAB, MUSHROOMS, SAFFRON, MIDEASTERN SPICES IN BUTTERY PHYLLO PASTRY

 

GRILLED CHICKEN SATAY WITH PEANUT LIME COCONUT SAUCE

 

CARIBBEAN SPRING ROLLS

WITH CRAB, SHRIMP, CILANTRO, RED PEPPER, HOISIN AND GREEN ONION

 

BRAZILIAN SPIT-ROASTED LOIN OF PORK

SUCCULENT SMOKED PORK LOIN SERVED WITH MANGO CILANTRO DARK RUM CHUTNEY

 

CALYPSO SALAD

 

DARK CHOCOLATE MANGO MOUSSE CAKE

DARK CHOCOLATE GENOISE LAYERED WITH MANGO MOUSSE AND

FRESH MANGOES TOPPED WITH WHITE CHOCOLATE SHAVINGS

 

10 SICHUAN CHINESE

 

SICHUAN PORK WON TONS

 

GRILLED LEMONGRASS PRAWNS WITH GARLIC NOODLES

 

GINGER GARLIC LOBSTER

 

SAN XIANG CHOW MEIN

SHRIMP, CHICKEN, PORK, BABY BOK CHOW IN GARLIC CHIVE SAUCE

 

ANTS CLIMBING A TREE- MA YI SHANG SHU-

SICHUANESE DISH NAMES “ANTS CLIMBING A TREE” BECAUSE OF THE WAY THE GROUND PORK

CLINGS TO THE GLASS NOODLES. WITH SESAME OIL, GROUND PORK, GARLIC, GINGER ROOT,

CHINESE RED CHILE BEAN PASTE, CHINESE RICE WINE, CHINESE BLOSSOMING CHIVES

 

BEANCURD & BABY GREENS

TENDER BEANCURD BRAISED IN RICH OYSTER SAUCE ON BED OF BABY BOK CHOY HEARTS

 

11 SPRING FEAST

 

PANCETTA WRAPPED SEARED SCALLOPS

 

CURLY ENDIVE AND PANCETTA SALAD

 

MESQUITE GRILLED WILD PACIFIC SALMON

WITH AVOCADO CREAM AND TOBIKO CAVIAR

 

WILD AND BROWN RICE PILAF

WITH ROASTED ALMONDS, MUSHROOMS AND SCALLIONS

 

GRILLED ASPARAGUS WITH BALSAMIC REDUCTION

 

RAVIOLI WITH SWISS CHARD, WALNUTS AND BROWN BUTTER

 

CHOCOLATE PECAN TRUFFLE TORTE

 

12 SEATED WEDDING FEAST

 

SEAFOOD BASTILLA TRIANGLES

SHRIMP, CRAB, MUSHROOMS, SAFFRON, MIDEASTERN SPICES IN BUTTERY PHYLLO PASTRY

 

ROASTED RED AND GOLD BEETS, CURLY ENDIVE, GOAT CHEESE SALAD

 

LOBSTER RAVIOLI WITH LOBSTER LEMON SAUCE

 

BEOUF WORNOFF

NIMAN RANCH FILET OF BEEF,COGNAC ROSEMARY SAUCE,

CARAMELIZED BABY ARTICHOKES AND POTATO GRATIN

 

PHYLLO WRAPPED ASPARAGUS, PINE NUTS, GRUYERE CHEESE

 

MÉLANGE OF GLAZED SPRING VEGETABLES

 

MOCHA FUDGE ALMOND TART

 

13 TEX-MEX WEDDING

 

CHIPOTLE CHILI CHICKEN SALAD

CHICKEN BREAST, CILANTRO GREEN ONIONS, CHIPOTLE CHILI AIOLI, BLUE AND YELLOW CORN TORTILLA CHIPS

 

MARINATED GRILLED TRI-TIP WITH SALSA FRESCA AND WARM TORTILLAS

 

CACTUS TEQUILA LIME CHICKEN

GRILLED CHICKEN IN PRICKLY PEAR FRUIT, LIME, HONEY, TEQUILA

 

SOUTHWESTERN CAESAR SALAD

HEARTS OF ROMAINE, JICAMA, LEMON GARLIC ASIAGO DRESSING WITH A HINT OF CHIPOTLE

 

CORN ON THE COB

 

SANTA FE CORN BREAD

 

CHOCOLATE ALMOND FUDGE PIE

 

14 AL FRESCO WEDDING

 

PRAWNS, ARUGULA AND SWEET CHERRY TOMATOES ON FOCACCIA

 

ASSORTED CHEESE AND FRUIT PLATTER.

 

PAELLA VALENCIA SALAD
CLAMS, SHRIMP, MUSSELS, ROASTED CHICKEN, SAUSAGE, PEPPERS, AND TOMATOES

TOSSED WITH SAFFRON RICE IN MEYER LEMON CAPER VINIAGRETTE

 

SPICE-CRUSTED TENDERLOIN OF BEEF WITH ROASTED GARLIC HORSERADISH CREAM

 

ROASTED GARDEN VEGETABLE SALAD

FETA, ROASTED BEETS, CARROTS, BLUE LAKE GREEN BEANS, SPINACH, BALSAMIC VINAIGRETTE

 

GRILLED ASPARAGUS

 

WHITE CHOCOLATE MANGO MOUSSE CAKE

15 JAPANESE FAMILY PICNIC

 

GINGER MISO CHICKEN RAMEN SOUP

 

GINGER GARLIC CHICKEN YAKATORI SKEWERS

 

WAGYU BEEF SUKIYAKI

JAPANESE HOT POT TOFU, NAPA CABBAGE, SHITAKE MUSHROOMS, SCALLION,

 ENOKI MUSHROOMS, CHRYSANTHEUM LEAVES, SHIRITAKI YAM NOODLES

 

GREEN BEANS WITH CREAMY MISO DRESSING

 

SESAME NOODLES WITH ASPARAGUS TIPS

 

DRAGON FRUIT, KIWI, MELON, CHERRIES

 

GREEN TEA MATCHA SPONGE CAKE

LAYERED WITH GREEN TEA WHIPPED CREAM

 

16 CARIBEAN ISLAND BARBECUE

 

JAMAICAN JERKED CHICKEN

CUBAN MOJO MARINATED PORK & AGRIO SAUCE

JERKED DUNGENESS CRAB ON CARIBBEAN RED BEANS AND RICE

SHRIMP, CITRUS, AVOCADO HEARTS OF PALM SALAD
 BASIL ORANGE VINAIGRETTE

TROPICAL FRESH FRUIT SALAD


GARLIC ROTI

 

FRESH COCONUT CUSTARD PIE

 

17 AMERICAN GLORY BARBECUE

 

GRILLED MARINATED TRI-TIP

 

BARBEQUED CHICKEN QUARTERS

WITH HOUSEMADE SMOKEY SPICY SWEET BARBEQUE SAUCE

 CHILI CON CARNE


GERMAN POTATO SALAD


CORN ON THE COB


CAESAR SALAD


GARLIC BREAD


WATERMELON

 

SOUR CREAM PEACH PIE

 

18 PERSIAN

 

PERSIAN CHICKEN APPLE PHYLLO TRIANGLES

CHICKEN BREAST, PINENUTS, TART GREEN APPLE, SULTANA RAISINS

SWEET PERSIAN SPICES. ENCRUSTED IN PHYLLO PASTRY

 

POMEGRANTE GLAZED RACK OF LAMB

 

SEAFOOD BASTILLA

 

FESENJAN

PERSIAN CHICKEN WITH POMEGRANATE JUICE, WALNUTS, LIME AND PERSIAN SPICES

 

SAFFRON CHELO

SAFFRON BASMATI RICE

 

SHIRAZI: PERSIAN CUCUMBER TOMATO SALAD 

 

BAKLAVA

 

19 AUTUMN DINNER

 

ARTICHOKE HEART BISQUE

 

MESQUITE SMOKED DUCK IN CHERRY MADEIRA SAUCE

CHERRY CIDER BRINED DUCK SLOW SMOKED OVER WOOK COALS, SERVED WITH CHERRIES MACERATED IN MADIERA, DUCK FAT ROASTED MASHED SWEET POTATOES, CHINESE LONG BEANS WITH GARLIC CRISPS

 

AUTUMNAL SALAD

ROASTED PECANS, BOSC PEARS, GORGONZOLA CHEESE,

BABY GREENS, BALSAMIC REDUCTION

 

PEARS POACHED IN RED WINE WITH ZABAGLIONE SAUCE

 

20 WINTER DINNER

 

TRIO OF CEVICHE, AHI, SEA BASS AND SHRIMP

SHRIMP CITRUS CEVICHE: COCONUT, LIME, ORANGE, AVOCADO

AHI IN LIME, PURPLE ONION, GARLIC MARINADE.

SEA BASS IN SPICED COCONUT MILK, LIME

HOUSEMADE PLAINTAIN CHIPS

 

WHOLE JERKED DUNGENESS CRAB

CRACKED CRAB SURROUND CRAB SHELL CONTAINING RED BEANS & JAMACIAN COCONUT RICE,

FRIED PLANTAINS

 

CALYPSO CITRUS AVOCADO SALAD

MANDARIN ORANGE, GRAPEFRUIT, AVOCADO, HEARTS OF PALM, MACADAMIA NUTS, RED LEAF LETTUCE,

BASIL ORANGE VINAIGRETTE

 

CHOCOLATE PASSION BARS

 FOUR STACKED LAYERS DRAPED IN CHOCOLATE

ROASTED ALMONDS, COCONUT INFUSED IN CHOCOLATE, VANILLA CRÈME, CHOCOLATE DRAPE

 

 

21 SPRING DINNER

 

OYSTERS ON THE HALF SHELL ON CHIVE ASIAGO CHEESE TOASTS

FRESH DUNGENESS CRAB MEAT ON CHIVE ASIAGO CHEESE TOASTS

 

WOOD GRILLED SALMON, AVOCADO CREAM SAUCE, TOBIKO CAVIAR

SALMON WITH CREAMY AVOVADO SAUCE GARNISHED WITH TIBIKO CAVIAR AND FRESH DILL;

A LOVELY ARRAY OF ORANGE AND GREEN,

 

WILD AND BROWN BASMATI RICE PILAF

 

ASPARAGUS SOUP WITH LEMON DUPLINGS

 

STRAWBERRY RHUBARB FILO GALLETE

 

22 SUMMER DINNER

 

BLACK MUSSELS IN SAFFRON FENNEL BROTH

WATSONVILLE SOURDOUGH BAGUETTE WITH PIQUILLO PEPPER ROUILLE

 

LOBSTER, CORN, ROASTED RED BELL PEPPER-GARLIC PUREE

OVER BED OF ANGEL HAIR PASTA

 

ARUGULA, SHAVED GRANA PADANO PARMESAN,

MEYER LEMON VINAIGRETTE

 

BLOOD ORANGE CURD TART

 

23 THANKSGIVING INDIAN FEAST

 

BUTTERNUT SQUASH SOUP SHOOTERS

CRANBERRY COULIS DRIZZLE

 

CHICKEN SAMOSAS AND VEGETABLE SAMOSAS

MINT COCONUT CHUTNEY

 

TANDOORI SPICED TURKEY

 

 CRANBERRY CHUTNEY

 

SAFFRON VEGETABLE BIRIYANI

WITH CHESTNUTS, GREEN CHANNA BEANS, MANGO,

LONG GREEN BEANS, CARROTS, CASHEW,

 

VELVET BUTTER PANEER MAKHANI 

 

GINGERED CARAMELIZED CARROTS

 

SAAG PANEER

 

PUMPKIN PIE INFUSED WITH GINGERROOT

 

CRYSTALIZED GINGER WHIPPED CREAM