Menu:
Reception
Appetizers – Smoked Salmon Canapes,
Duck Medallions
in Belgium Endive Leaves,
Shrimp Crostini and Pistachio
Beef Roulades
Domaine Carneros Brut
Salad Course
Chickpeas, Fresh Mozzarella, Escarole and
Eggplant
Salad with Smoked Paprika Vinaigrette
Cakebread Sauvignon Blanc
Seafood Course
Martini of Seared Diver Sea Scallops,
Shrimp And
Crab with Black Sesame
Ginger-Garlic Mayonnaise
Craggy Range Sauvignon Blanc
Entree
Filet of Beef with Sherried Wild Mushroom Sauce
and
an Italian Chicken Roulade with Fresh Basil,
Sundried
Tomatoes, Roasted Garlic and
Tomato Basil Coulis accompanied
by Garlic-Scallion
Potato Cake, Soy Beans with Julienne
of Golden
Bell Peppers and Smothered Onions, Baby Carrots
with Tops, and Fire-Baked Roma Tomato
with
Creamed
Spinach
St. Francis Cabernet Sauvignon Sonoma Dessert
Individual Baked Chocolate Almond Alaska
with Amaretto
Strawberry Compote
St. Francis Reserve Pagani Zinfandel |
