Summer 2011 Menu

Appetizers

Cheese and Salami Board w/ Homemade Bumpy Mustard and Peach Compote
Leek Pate w/ Truffle Oil and Thyme on Crostini
New Potato, Fontina Cheese and Rosemary Flatbread
Chipotle-Tequila- Lime Grilled Shrimp Skewers
Apricot Glazed Chicken Wings
Vietnamese Beef Skewers w/ Peanut-Ginger Sauce
Cucumber Canapes w/ Herbed Nectarine Salsa

Salads

Arugula, Spinach and Watercress Salad w/ Goats Cheese, Strawberries, Sunflower Seeds and Herb Vinaigrette
Romaine Hearts w/ Cherry Tomatoes, Fresh Corn, Bacon and Avocado- Lemon Dressing
Beet Salad w/ Arugula, Raspberries Feta and Walnut Vinaigrette

Soups

Carrot-Coconut Soup w/ Cilantro Pesto
Creamy Corn Soup w/ Roasted Peppers and Basil Oil
Tomato Gaspacho w/ Fennel and Tarragon

Main Courses

Cedar Plank BBQ Salmon
Grilled Scallops and Artichokes w/ Romesco Vinaigrette
Roasted Garlic and Oregano Marinated Grilled Chicken
Pan Roasted Duck w/ Orange Balsamic Vinaigrette, Pears and Hazelnuts
BBQ Spare Ribs
Gorgonzola and Caramelized Fennel Burger w/ Spicy Arugula and Tomato
Lamb Tagine w/ Shallots and Dates
Mushroom and Greens Enchiladas
Thai Red Curried Vegetables w/ Sauteed Tofu and Brown Jasmine Rice
Eggplant Pesto and Ricotta Salada Tart

Sides

Summer Vegetable Platter w/ Lemony Herb Aioli
Grilled Radicchio and Polenta w/ Figs, Pignolis, Aged Balsamic and Pecorino Cheese
Roasted Ratatouille
White Beans w/ Roasted Tomatoes and Olives
Sauteed Bok Choy w/ Ginger and Garlic
Grilled Zucchini w/ Mint
Sauteed Broccolini w/ Currents, Lemon Zest and Toasted Breadcrumbs
Roasted Baby Brusslel Sprouts w/ Herb and Caper Gremolata
Roasted Lemon and Garlic Fingerling Potatoes
3 Cheese Macaroni and Cheese

Desserts

Lemon, Berries and Cream Cake
Peach-Blueberry Crumb Pie
Chocolate Mint Truffle Torte
Caramel Pudding w/ Ganache and Cream
Gingersnap-Mascarpone Cream Cookie Sandwiches