Dinner Party Menus
S p a n i s h T a p a s
Fava Beans Braised in Albarino Wine With Serrano Ham
Roasted Tri-Color Pepper Salad with Capers, Black Olives and Marjoram
Paella Croquetas
Piquillo Peppers Stuffed With Salt Cod Brandada
Tortilla of Jerusalem Artichokes & Fingerling Potatoes
F r e n c h M e d i t e r r a n e a n
Warm Provencal Vegetable Tart with Goat Cheese, Champagne Vinaigrette and Wild Field Greens
Monkfish Bourride with Aioli, Tomatoes, Fava Beans and Herbs
Daube of Beef with Herbs de Provence, Baby Vegetables, Nicoise Olives and Hazelnuts
Orange and Almond Barquettes
R u s t i c I t a l i a n
Tuscan White Bean Soup with Savoy Cabbage, Prosciutto and Rosemary
Ricotta Gnocchi with Braised Greens and Wild Mushrooms
Sea Bass Baked in Herbed Sicilian Sea Salt
Juniper Braised Leg of Venison with Red Currant Sauce
Crostata of Golden Fig Preserves
O n a n A s i a n N o t e
Japanese Yellowtail Poached in Rosemary Oil with Gingered Vegetables and Mango Sauce
Salad of Asian Greens with Grilled Shitake Mushrooms and Sesame Miso
Asian Marinated Duck Confit with Fresh Pasta, Roasted Red Peppers and Duck Consomme
Tropical Fruit "Minestrone" with Lemongrass Syrup and Bitter Almond Ice Cream
A n A m e r i c a n A c c e n t
Iced American Shrimp Cocktail
Wild Gulf Shrimp with Tomato Ice and Arugula
California Goat Cheese Crepes with Sweet Walla Walla Onion Sauce
Michigan Beefsteak with Chili Corn Sauce
Apple Pan Dowdy