Catering


Congratulations to Kelly and Nick on their upcoming wedding. Chef Cali and her team were so honored to be a part of your special day with family and friends.


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

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