:: Cajun/Creole :: Cuban-Asian :: Italian :: Mediterranean ::
:: Mexican :: Middle East :: Scandinavian ::
Italian
Sit-Down Dinner
Hors d'Oeuvres
Bruschetta with Olive Tapinade, Heirloom Tomatoes,
Harley Farms Goat Cheese and Fresh Opal Basil
Vanilla and Applewood Smoked Salmon
With Mascarpone Cream and Lemon Parmesan Toast
First Course
Fresh Black Mission Figs wrapped in Prosciutto,
Served on a bed of Arugula and Mixed Greens,
Drizzled with a 20-year Old Balsamic Vinaigre
Second Course
Lemon Zest, Soave and Fresh Herb Risotto
With Fava Beans, Vodka and Shaved Reggiano Cheese
Main Course
Wild Striped Bass with Meyer Lemon Vinaigrette,
Roasted Red Skinned Potatoes and Walnut-Pesto Artichokes
Dessert
Sabayon with Fresh Rasberries,
Blueberries and Port Wine Soaked Cherries
chef@aubergineworldcuisine.com
650-712-1229
Copyright AWC 2005