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Mediterranean
Family Style Luncheon
Hors d'Oeuvres
Spanakopita
Phyllo Dough filled with Baby Spinach and Greek Feta
Pan Fried Jumbo Shrimp in a Creamy Tomato Ouzo Sauce
First Course
Multi-colored Beets and Sun Dried Cherries
Tossed in a Blood Orange Vinaigrette
Provencal Goat Cheese with Lavender Honey
Main Course
Fragrant Halibut, Crayfish, Lobster, Mussels, Crab and Clams
Poached in a Saffron Enhanced Broth with Muscadet
Served with Garlic Toast
Dessert
Fresh Strawberries in Cinnamon and Pepper Spiced Sugar
Served with Amaretto Infused Ricotta Cheese
chef@aubergineworldcuisine.com
650-712-1229
Copyright AWC 2005