Menu

Catering by Paula LeDuc '71

Passed appetizers during reception

• CRISPY PROSCIUTTO CUPS
  Filled with tomato "jam" and baby mozzarella
• INDIVIDUAL CAESAR SALAD
  Grilled chicken breast, shards of parmesan, shaved romaine, and creamy caesar dressing
• SHRIMP AND FENNEL BEGGARS PURSES
  Pimenton spiced shrimp with pernod poached tennel in a delicate crepe tied with chive
• GRILLED BAGUETTE
  Topped with roast eggplant and tomato "caponata" garnished with shaved parmesan and chervil
• SHAO-MAI (STEAMED PORK DUMPLINGS)
  A savory combination of pork, water chestnuts and scallions, accented with ginger and garlic
• HOISIN BEEF AND SCALLIION ROLLS
  Tender grilled hoisin marinated beef, thinly sliced and rolled around matchsticks of scallion

Latin flair reception station

• TRADITIONAL BEEF EMPANADAS
  Savory braised beef with herbs and aromatics served with an avocado crème fraiche
• VEGETABLE EMPANADAS
  Savory Spanish turnovers filled with potato, smoked tomato, and peas, served with mole negro
• CEVICHE
  Lime marinated mahi mahi and shrimp, with cilantro, scallion and tomato offered with crsp corn tortilla in a shot glass

Bar (hosted)

Fine wines, champagnes, a specialty drink —Absolut "Cal Tini", spirits, sparkling waters, waters and sodas.

Dinner

Asparagus, Red and Yellow Endive Citrus Salad
with black pepper and honey lacquered pine nuts

Assorted Freshly Baked Breads
Acme upstairs bread and levain served with sweet butter

Roasted Liberty Farms Breast of Duck with Sun-Dried Tomato Bread Pudding
Liberty Farms duck breast served with a crispy skin, accompanied by braised watercress and duck jus

A variety of fine wines

German Chocolate Terrine
Classic cake in triangle slives glazed in chocolate with caramel suce and crème chantilly garnished with "Cal" decor

Regular and Decaffeinated Coffee

Black and Herb and Tea

Visit www.paulaleduc.com for more information.