PRIVATE BIRTHDAY PARTY
Carpinteria, July 30, 2005

APPETIZERS
(choose three)
Crimini mushrooms stuffed with spinach gorgonzola pesto
Crimini mushrooms stuffed with garlic, parmesan cheese, and fresh herb pesto
Mushrooms stuffed with sage pesto and procuitto
Cucumber cups with heirloom tomato gazpacho and crème fraiche
Cucumber cups filled with Greek salad
Cucumber cups filled with smoked salmon and crème fraiche
Mini heirloom summer squash stuffed with sundried tomato pesto and asiago cheese
Grilled Spanish sausages skewered with figs in a red wine reduction sauce
Mini skewers with figs, apricots, and manchego cheese
Mini skewers with heirloom tomatoes, baby zucchini, fresh basil, and chorizo
Mini galettes with smoked albacore, tapenade, and smoked mozzarella cheese
Mini galettes with cilantro walnut pesto, roasted corn, and grilled peppers
Mini galettes with heirloom tomatoes, Italian spicy sausage and smoked mozzarella
Mini pizzas with sweet onions, olive tapenade, and fresh herbs
Parmesan pepper tartlettes with grilled peppers and fontina cheese
Crostini with heirloom tomatoes, Gorgonzola cheese, balsamic vinegar, and cracked pepper
Crostini with port fig butter and Serrano ham
Smoked trout mousse on cucumber rounds
Crostini with artichoke heart and shrimp spread and fresh asiago cheese
Crostini with goat cheese and green olive tapenade

Pernod marinated shrimp wrapped in procuitto and grilled
Pesto encrusted grilled shrimp
Smoked green lipped New Zealand mussels baked with tapenade and dry vela jack cheese
Grilled scallops with a romesco sauce
Grilled scallops with a citrus butter and fresh herbs
Meat balls with a saffron cream sauce
Turkey meatballs with an heirloom tomato cream sauce
Baked brie smothered in fig tapenade served with walnut currant bread

CHEESE TABLE
Cheese table with artisan cheeses and local handcrafted breads
(Choose one)
Spanish Cheese Table
Manchego, Queso Zamorano, Tetilla, Cabrales,
Valdeon, Queso Castillano, and Don Enrique Romero served with membrillo,
marcona almonds, Spanish sausages, and figs

English and Danish Cheese Table
Stilton, sharp cheddar, goat Gouda, Edam, Yorkshire blue, and castello blue.
Served with Fuji apples, mini apricot and lemon curd galettes,
and a variety of homemade crackers.

French Cheese Table
Baked Brie in pastry, a variety of chevere cheeses, mimolette, racelette,
Camembert, and petit Suisse. Served with seasonal fruit skewers,
homemade crackers, and picholine olive with herbs de Provence.

Italian Cheese Table
Marinated mozzarella, brillo de treviso, taleggio, fontina, gorgonzola, and cabra de vino.
Served with heirloom tomatoes, white wine and herb baked olives,
and assorted homemade bread sticks.

BUFFET DINNER
Salad
Served with artisan bread and butter
(Choose one)
Mixed baby greens with candied pecans, cranberries, pears, gorgonzola cheese,
and a balsamic vinaigrette
Mixed baby greens with figs, toasted walnuts, manchego cheese,
and a caramelized balsamic dressing
Mixed baby greens with a pecan encrusted goat cheese fritter,
raspberries, and a raspberry vinaigrette
Mixed baby greens with pistachios, dried cranberries,
edible flowers, and a goat cheese cranberry vinaigrette
Mixed baby greens with roasted beets, ricotta salata, fresh basil, and toasted walnuts
Mixed baby greens with heirloom tomatoes, bell peppers, cucumbers, and a basil vinaigrette
Mixed baby greens with heirloom tomatoes, fresh herbs,
gorgonzola dressing, and a shallot dressing
Baby spinach salad with grilled mushrooms and caramelized red onions

ENTREES
(Choose One)
Honey mustard baked chicken with grilled leeks and mushrooms
served with wild rice and sautéed summer vegetables
Grilled rosemary chicken served with green beans with a
parsley pecan pesto and roasted heirloom potatoes
Chicken Marbella served with saffron rice and grilled summer vegetables
Herb and bread crumb encrusted baked chicken served with an heirloom tomato red wine
sauce, fettuccini tossed with artisan olive oil, parmesan, and garlic,
and steamed summer squash
Chicken skewered on rosemary sprigs with heirloom tomatoes,
red onion, and mushrooms served with corn on the cob and rice pilaf

Pesto coated baked wild salmon served with angel hair pasta
with fresh arugula and heirloom tomatoes and grilled summer vegetables.
Cedar plank grilled salmon with artisan olive oil, lemon,
cracked pepper, and sea salt served with roasted garlic mashed potatoes
and green beans tossed in a basil pesto
Baked salmon with a fennel, three pepper rub and fennel relish
served with summer vegetable gratin and sautéed greens
Red snapper baked in parchment paper with pomello and rosemary
served with couscous and summer grilled vegetables
Grilled tri tip and chicken served with grilled summer vegetables
and linguini with truffle butter and shaved parmesan

DESSERT
(Choose One)
Polenta pound cake with fresh berries
Luscious chocolate cake
Coconut cake with berry filling and lemon whipped cream
Apricot galette with homemade whipped cream
Peach galette with anise whipped cream
Berry galette with mint whipped cream
Individual beggars purses with chocolate and macadamia nuts,
Fruit tarts with vanilla bean ice cream
Almond torte
Blackberry tart with rose geranium cream
Fig galette with rose syrup and vanilla bean ice cream

FILLED SWEET MEATS:
Strawberries stuffed with mascarpone cheese, chocolate, and walnuts
Dated stuffed with mascarpone cheese and orange flower

COFFEE AND TEA SERVICE