Back to main Menu page.
Appetizer
Flour tortillas were filled with Gorgonzola and Brie cheeses and grilled
until they were nice and crisp. They were served alongside a warm pear, walnut and cinnamon compote.
An amazing combination of flavors.
A mélange of different sausages were grilled and cut and served
alongside a number of different mustards for an homage to Oktoberfest.
Prost!
Main
Course
Individual bowls of French Onion Soup were offered to the guests.
The rich beef broth was countered with balsamic glazed onions and a
wonderful gruyere topped crouton.
A simple green salad was offered with a light, lemony
Dijon
dressing and was topped with fresh reggiano
Spaghetti Squash was roasted and then served with a simple homemade
marinara on top
Long French Green Beans were sautéed quickly in olive oil, garlic and
shallots to keep the crispness of the vegetable intact.
Butternut Squash was the base for this great risotto for this Autumnal
dinner. Along with all of the
rich cream and Chardonnay flavors as well as fresh rosemary, the risotto is
topped with crumbled Gorgonzola before serving.
Jumbo Prawns were butterflied and wrapped around a wonderful crab cake
before being baked in herbed butter and Chardonnay.
Individual Filet Mignons were grilled for each guest and was topped with
a wonderfully simple yet rich sauce made of Cabernet Sauvignon and fresh
Rosemary
Dessert
Red wine glasses were used to hold an incredibly rich dark rum and
chocolate mousse with some toasted almond slivers and a dollop of fresh
whipped cream
|
