Ann Marie’s 50th Birthday Party Menu

Passed Hors d’oeuvres
 
Tarts de provence with caramelized onion, bleu cheese and thyme
 
Smoked salmon on dilled lemon zest scone
 
Silver dollar crab cakes with zesty three pepper aioli
 
Bacon wrapped dates with goat cheese
 
Dinner
 
Amuse Bouche
Grilled bosc pears and prosciutto with balsamic glaze and arugula
 
First Course – Soup

Potato Leek
 
Second Course – Salad

Salad nicoise towers
 
Intermezzo

Champagne Ice
 
Entrée

Filet mignon with Roquefort and French onion relish
Truffled potatoes anna
Sautéed spinach with lemon zest and pinenuts
 
Cheese Course

Warm brie in puff pastry with apricot confit and almonds
 
Dessert

Trio – bananas foster and chocolate mousse

Chocolate Mousse

Makes: 4-6 Servings
 
INGREDIENTS
 
8 oz. semi or bittersweet chocolate
4 tablespoons unsalted butter
5 eggs, separated
2 tablespoons Grand Marnier or other liqueur
6 tablespoons sugar
¾ cup heavy whipping cream
 
PROCEDURE
 
Place the chocolate and butter in a double boiler (or bowl set over barely simmering water) and allow to melt, stirring until smooth.
 
Remove from heat and whisk the egg yolks into chocolate and butter — one at a time — and then whisk in liqueur.
 
In a separate bowl, beat the egg whites until foamy, gradually adding the sugar. Continue whipping until soft peaks form.
 
In a separate bowl, beat whipping cream to soft peaks.
 
Gently fold alternating batches of egg whites and whip cream into chocolate mixture being careful not to over process or “beat.” Transfer to serving glasses and chill for at least 2 hours before serving.

Last of Summer Dinner Menu … Patio Party on the Mansion Grounds

Amuse Bouche

Champagne and caviar
1996 Joseph Perrier Brut Champagne

1st course

Irish organic tuna tartare tower
28 year old balsamic reduction, avocado, McWethy hydroponic tomatoes
2003 Moreaux Sancerre “Les Bouffants”

2nd course

Seared diver sea scallop
Goat cheese polenta, sweet pea sauce, micro greens
2003 Hartford Court “Three Jacks” Russian River Chardonnay

3rd course

Seared Hudson Valley foie gras,
Caramelized apple hash, maple ginger syrup
1999 Ch. Rieussec 1er Cru Sauternes

4th course

Dijon crusted New Zealand lamb rack
Truffle whipped potatoes, shiraz reduction
2002 Robertson “No. 1 Constitution Road” Shiraz - S. Africa

5th course

A selection of fine Spanish cheeses, grapes, nut bread, quince jelly
Delaforce “His Eminence’s Choice” 10 Year Tawny Port

Dessert

Warm chocolate soufflé
Berry mint salad
NV Elio Perrone “Bigaro” - Piemonte

The Wedding Reception of Kathy and Zach

Appetizer Buffet

Skewers
Wasabi Grilled Shrimp with Soy-Sesame Sauce
Chili Lime-Rubbed Chicken with Avocado Lime Dip
Thai Beef Satay with Peanut Sauce

Dips and Spreads
Artichoke and Spinach Dip with endive leaves
Roquefort Dip with toasted baguette
Roasted Red Pepper Hummus with toasted pita chips
Black bean & corn pico de gallo with red tortilla strips

Dinner Buffet

Barbecue Station
Herb and Garlic Rubbed Tri-Tip
Barbecued Ham Baked in Dark Beer and Brown Sugar
Glazed Cedar Plank Salmon
Gourmet Sausages with Caramelized Grilled Vidalia Onions

Cold Salad Station
Tuscan Bread Salad
Asian Glass Noodle Salad
Orzo Salad with Corn, Tomatoes, Feta
Baby Mozzarella, Basil and Cherry Tomatoes

Hot Station
Mixed Vegetable Grill with Roasted Garlic Marinade
Roasted Baby Potatoes with Chives and Parmesan on Rosemary Skewer
Island Rice with Cumin and Coconut
Roasted Wild Mushrooms

Dessert
Red Velvet Cup Cakes with Cream Cheese Frosting, Shaved White Chocolate
Mexican Wedding Cookies
Meringue Cloud with Fresh Raspberries