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Swedish
Buffet
Hors d'Oeuvres
Aquavit and Rose Pepper Cured Gravlax,
Served with a Honey Mustard Dill Sauce and Lemon Parmesan Toast
Assorted Herring; Sour Cream, Mustard and Wine, New Potatoes, Red Onions, Fresh Dill and Chive Crème Fraiche, Served with Cracker Bread
Gorgonzola and Gruyere Cheese Tart
With a Waldorf Pear and Walnut salad
Pumpernickel with Caviar and Egg
Buffet
Shrimp, Mussel, Fresh Peas and Mushrooms over Mixed Greens,
Served with a Cognac Spiked Island Dressing
Janzon's Temptation
Potatoes, Anchovy, Onions and Cream, Layered and Baked
Cocktail Meatballs
Served with Sugar and Salt cured English Cucumber, and Lingonberries
Sole Walewska
Wine Poached Filet of Sole, Served in a Champagne Sauce
With Pomme Duchesse, Fresh Lobster and Crab Meat
Filet Mignon with Fresh White Asparagus and Tarragon Béarnaise Sauce, Served with Shoestring Potatoes and Spinach Soufflé
Dessert
Crepe Suzette
Thin Lemon Pancakes soaked in a Grand Marnier and Fresh Orange-Powder Sugar sauce, Flambéed in Cognac, then served with Vanilla Bean Ice Cream
chef@aubergineworldcuisine.com
650-712-1229
Copyright AWC 2005