Entries tagged with “Trends”.


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 trend is hot, hot colors — fuchsia and orange are the talk of the party circuit — recently we catered two parties: one was a wedding rehearsal buffet dinner with a hot pink-black and white theme (complete with pink sno-cones and pink cotton candy) the next evening was an all-out swanky party with tons of pink peonies, orange habanero peppers, raspberry sorbet and signature fuchsia martinis — choosing a color palette for a party theme makes buying decorations easy, gives structure to the menu and makes for a picture perfect event!

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