60th Year Birthday Party

September 26th, 2010

Fall Plated Dinner

Passed Appetizers

Fruit & Cheese Pairings
Bermuda Triangle – Quince Paste – Sourdough
Midnight Moon – Asian Pear – Pepper Jelly
Roquefort – Fig-Concord Grape Jelly – French Baguette

Late Summer Gazpacho
A cold soup of last of the season Heirloom Tomatoes, Grilled Onions, Cucumbers, Bread and Olive Oil

Crispy Shrimp, Butternut Purée
& Jalapeno Yogurt
Butternut Squash Puree with Crispy Shrimp, Frisee and Jalapeno Yogurt

Plated Dinner

Marinated Peppers, Fall Lettuces,
Goat Cheese & Beef Tartare

A Salad of Fall Greens & marinated Piqueo Peppers
with a Goat Cheese Sherry Vinaigrette
Topped with Beef Tartare Crostini

Spanish Porchetta Chop
Brined Pork Chop lined with Pepper, Fennel Seeds and Herbs and wrapped with Pork Belly

Kale Orzo
Roasted Kale and Saffron Orzo with Chorizo, Mussels, Pimenton Aioli
and Roasted Hazelnuts

Pumpkin Birthday Cake
Chocolate Ganache Frosting, Pomegranate Seeds