Wild Arugula, Mango Slices and Crispy Blue Corn Tortilla Threads tossed with a Citrus Vinaigrette
Desserts
Chimayo Red Chile Chocolate Ganache Torte with Fresh Berries
Sopas Santa Fe with Golden Raisins, Piñon, and Cajeta Sauce
Flan de Naranja
Assorted Cookie Display
Biscochitos, Mexican Wedding Cookies and Pine Nut Brittle
Continental
Hors D’oeuvres
Thyme Marinated Beef Tenderloin on Herbed Buttered Brioche Toasts with English Chervil Cream
Gougere Puffs with Roquefort and Toasted Walnuts
Seafood St. Jacques Strudel
Rillette de Tours on Toasted Baguette with Glazed Apple
Stilton Shortbread with Guava Membrillo and Manchego
Chilled Minted Pea Soup Shooter
Lump Crab Cakes with Saffron Aioli
Grilled Diver Scallop on Purple Potato Crisp with Tomato Concassé
Main Options
Roast Prime Rib of Beef Crusted with Fresh Herbs and Horseradish
Aged Spanish Sherry Jus
Hazelnut and Panko Halibut Steak with Sorrel Beurre Blanc
Citrus Lacquered Salmon with Preserved Meyer Lemon Puree
Grilled Muscovy Duck Breast with Pomegranate Chutney
Grilled Butterflied Leg of Colorado Lamb with Fresh Garlic, Crushed Mint, Oregano and Rosemary
served with a Grainy Mustard Sauce
Chicken Breast Normandy Stuffed with Apples and Walnuts served with a Calvados Reduction
Accompaniments
Parsley Roasted Farmer’s Market Red, Yellow and Purple Fingerling Potatoes
Summer Squash Soufflé with Gruyere
Orzo Salad with Grilled Asparagus Tips, Roasted Red Peppers and tossed with a Saffron Vinaigrette
Whipped Yukon Gold Potatoes with Mascarpone, Truffle Oil and Chives
Mache Salad with Blood Orange Sections, Crushed Pistachios and Pomegranate Seeds
with a Rice Wine Vinaigrette
Roasted Winter Root Vegetables with a Tangerine Glaze
Wild Arugula with Balsamic Glazed Strawberries, Maytag Blue Cheese, Caramelized Red Onions
with a Pinot Noir Vinaigrette
Desserts
Lemon Mousse and Fresh Berry Napoleon with Chocolate Dipped Phyllo
Spiced Pear Bundt Cake with Almond Chantilly Cream
Espresso Pot du Crème with a Lavender and Rosemary Biscotti
Raspberry Dacquoise
Asian and Middle Eastern
Hors D’oeuvres
Black Sesame Seared Ahi Tuna on Wonton Crisp with Wasabi
Smoked Duck Wrap with Napa Cabbage, Roasted Chestnuts and Quince Preserves
Chicken Satay with Peanut Sauce
Red Chile Chicken Potstickers with Szechwan Dipping Sauce
Futomaki
Crying Tiger Beef Salad in a Radicchio Leaf
Curried Lamb Kebobs with Apricots
Main Options
Lemongrass Shrimp with Ginger Sauce
Smoked Mongolian Game Hens with Papaya Mango Chutney
Soy and Honey Seared Tuna with Wasabi Mousse
Five Spice Pork Loin with Hoisin Sauce
Moroccan Lamb and Dried Plum Tagine
Beef Pad Thai with Rice Noodles, Tofu, Bean Sprouts, Napa Cabbage, Fresh Lime and Toasted Peanuts
Accompaniments
Israeli Couscous Steamed in Miso Broth
Quinoa Pilaf with Curried Peas
Himalayan Red Rice with Toasted Cashews
Watercress with Asian Pears tossed with a Sesame Vinaigrette
Seaweed Salad in Radicchio Cups topped with Black Sesame Seeds and Grilled Sea Scallops
Thai Stir-Fried Vegetables
Chilled Buckwheat Salad Soba Noodles with Cucumber Threads, Scallions and Peanut Sauce
Desserts
Apricot Cardamom Upside Down Cake with Brandy Cream
Asian Fruit Salad with Mango Yogurt and an Almond Cookie
Mandarin Orange and Raspberry Tart with a Passion Fruit Glaze and Kiwi Garnish
Coconut Rice Pudding with Chocolate Dipped Fortune Cookies
Seated Dinners
Cajun Dinner
Hors D’oeuvres
Spicy Crabcakes with a Red Chile Aioli
Stuffed Mushrooms with Andouille Sausage
First Course
Chicken Étouffée in Puff Pastry Shells on a Bed of Purple Kale
Intermezzo
Mint Julep Sorbet
Main Course
Broiled Lobster with Drawn Butter
Corn Pudding Soufflés
Yams Point Houmas Whole Wheat and Pecan Rolls
Third Course
Sweet Baby Greens with Artichoke Hearts and Hearts of Palm tossed with a Sherry Vinaigrette
Stilton Shortbread Crackers
Dessert
Praline Cheesecake
Southwestern Dinner
Hors D’oeuvres
Honey Habañero Shrimp wrapped in Applewood Smoked Bacon
Chicken Mole Empanaditas with a Garlic and Lime Sour Cream Dip
Nopalito and Asadero Quesadillas topped with Salsa Roja
First Course
Housemade Posole with Pork and Red Chile
Warmed Flour Tortillas
Main Course
Juniper and Peppercorn Rubbed Buffalo NY Strip with a Tart Cherry and Merlot Demi Grilled Swordfish with a Lemon Caper Chipotle ButterIndividual Red Chile and Blue Corn Enchiladas Calabacitas
Dessert
Trio of Mousse in a Martini Glass Passion Fruit, Margarita, and Mango with Fresh Berries
Pre Opera Dinner
Hors D’oeuvres
Seared Tuna with a Green Peppercorn Sauce on Wonton Crisp
Belgian Endive Filled with Camembert, Sun-Dried Port Cherries, and Spiced Pecans
First Course
House Applewood Smoked Salmon with Black Bread with Saffron Oil, Edamame Garnish and Crème Fraiche
Second Course
Chicken Pate Laced with Slivers of Black Truffles, Pistachio, and Cognac
served over Arugula lightly tossed with Rosemary Infused Olive Oil
Green Onion Florette Garnish
Rustic Bread and Butter
Main Course
Tenderloin of Beef topped with a Crab Imperial and Herb Aioli
Tangerine Glazed Carrots
New Potatoes with Thyme
Garnished with Fried Leeks and Rosemary Sprig
Dessert
Poached Black Mission Figs with Armagnac Cream and a Cappuccino Biscotti
A New Mexican Wine Dinner
Hors D’oeuvres
Avocado Lime Wontons with Cilantro Lime Dip
Watermelon Gazpacho in Shot Glasses
Chicken Mole Empanaditas with Pumpkin Seed Salsa
Suggested wine pairing: Casa Rondeña Clarion and Viognier
First Course
Salad of Grilled Southwestern Shrimp with Crab and Mango Salsa
Suggested wine pairing: Casa Rondeña Serenade
Second Course
Sliced Breast of Smoked Duck wrapped in Scallion Pancake on a Bed of Arugula
and served with a Guava Dressing
Earl Grey Dinner Rolls and Butter
Suggested wine pairing: Casa Rondeña Cabernet Franc
Main Course
Medallion of Beef with a Sesame and Tarragon Dijon Herb Crust stuffed with Sautéed Onions
and New Mexico Green Chile served with Porcini Mushroom Sauce
Individual Southwestern Corn Soufflés
Grilled Zucchini with Fresh Thyme and Hazelnut Oil
Vegetarian Strudel
Suggested wine pairing: Casa Rondeña Meritage
Dessert
Apricot Upside Down Cake with Local Pecans and Honey Mascarpone
Suggested wine pairing: Casa Rondeña Port
Tuscan Dinner
Hors D’oeuvres
Baked Clams with Herbed Breadcrumbs and Truffle Oil
Veal Polpettes in a Sage Cream Sauce
First Course
Savory Zucchini and Ricotta Cheesecake on a bed of Escarole and Red Endive,
served with Smoked Tomatoes, Braised Cipollini Onions and a Marsala Vinaigrette
Tuscan Chianti Foccacia with Black Grapes
Main Course
Seared Tuna with Grilled Artichoke Hearts, Olives and Lemon Zest on Orrechiette
Spinach Florentine Timbales
Dessert
Caramelized Orange Almond Polenta Cake
European Dinner
Hors D’oeuvres
Sun-Dried Bosc Pear Slice filled with Camembert and Toasted Macadamia Nuts
Three Potato Pancake with American Caviar and Crème Fraiche
First Course
Veal and Arugula Pate on Cornbread Croustade
served with Grainy Mustard, Cornichons and Shaved Fennel
Second Course
Micro Tatsoi and Wasabi, Roasted Baby Beets, and Shaved Parmesan,
dressed with Roast Garlic and Tangerine Infused Olive Oil
Portuguese Sourdough Rolls
Main Course
Roasted Breast of Chicken with Parsnips, Porcini Mushrooms, and Lemon Sage
Pommes Dauphinoise
Haricot Verts Sautéed with Roasted Chestnuts
Dessert
Black Sesame Tuilles filled with White Chocolate Mousse and Poached Plums
