Cocktail Reception

Passed Hors d’oeuvres

• Miniature Polenta Cups filled with poblano chiles, jack and chevre cheese, garnished with fresh cilantro
• Mini Beef Carpaccio Crostini with caper aioli, shaved reggiano parmesan cheese, parsley, and truffle oil
• Fennel Risotto Fritters; fried risotto with fennel, parmesan, and fontina cheese
• Japanese Vegetable Sushi; sushi rolls filled with avocado, snow peas, pickled daikon radish, carrots, and English cucumber, wrapped in seasoned rice and nori seaweed.  Beautifully displayed with soy sauce, pickled ginger, and wasabi.
• Thai Shrimp & Cucumber Nests; crisp noodle baskets filled with a shrimp and cucumber salad, in a spicy thai dressing, garnished with peanuts and cilantro.
• Savory Goat Cheese Blintzes; miniature crepes filled with goat cheese, peppers, rosemary, and sun-dried tomatoes, lightly sautéed.

Stationary Hors d’oeuvres

• Ginger and Sake Cured Salmon with onion sprouts, avocado, edamame puree, and crispy wonton
• Caramelized Onion Tart with kalamata olives and fresh thyme
• Chicken in Peanut Sauce; morsels of tender chicken breast coated in spicy peanut sauce, chopped peanuts, and cilantro

Dinner

First Course

Organic Greens with Savory Nut Brittle served with an avocado cream and citrus vinaigrette. Sweet Baguette.

Entrée

Grilled Filet of Beef Tenderloin with potato puree, baby carrots and spring peas, with salsa verde

Vegetarian Alternative: a unique and wonderful creation featuring seasonal and organic vegetables matched to our menu

Dessert

Frozen Chocolate Espresso Terrine

Chocolate cake layers and espresso glace, glazed in ganache, with toasted almonds, served in a pool of chocolate cointreau soup, garnished with espresso chocolate decor

Wine

Wine generously sponsored by a number of Cal-affiliated wineries including primary sponsors E & J Gallo Winery and St. Supéry Vineyards & Winery

Visit www.paulaleduc.com for more information.