Fall 40th Birthday Party

September 26th, 2010

Buffet Dinner

Cheese & Fruit Platter
Local Artisan Cheese
Paired with Seasonal Fruits & Spreads

Delicata Squash with Lentils
Roasted Winter Squash stuffed with Lentils,
Black Olives and Herbs

Loch Duarte Salmon with Chili Fennel Relish
Marinated in Orange Oil and Garlic
Sautéed & served with a Calabria Chili & Fennel Confit

Seared Beef Shoulder Tenderloin
with Quince Demi
Marinated in Herbs, Olive Oil
Served with a Savory Bread Pudding

Roasted Chickpeas
Garbanzo Beans tossed with Olive Oil, Olives,
Lemon Zest, Garlic and Parsley; Crisped in the Oven

Fall Green Salad
Candied Walnuts, Plumped Golden Raisins,
Blue Cheese, Caramelized Onions

Artichoke Hearts with Peas
Sautéed Baby Artichoke Hearts
Tossed with Roasted Wild Mushrooms and Basil

Coffee & Tea