Introducing Winery Chefs Spring Drop Off Menu
Posted By richard On March 18, 2010 @ 7:01 am In Menus | No Comments
Spring 2010
Family Style Menus
1.
Asparagus with Tarragon Aioli
Roasted Lemon-Thyme Marinated Cornish Hen with Roasted Fingerling Potatoes
Strawberry-Rhubarb Galette
2.
White Bean Salad with Arugula, Piquillo Peppers and Fennel
Cazuelas of Pork Shoulder with Ancho Peppers, Sundried Cherries, and Spring Garlic
Meyer Lemon Tart
3.
Mozzarella Salad with English Pea, Crispy Prosciutto and Mint
Roasted Pozzi Ranch Leg of Lamb with Roasted Nante Carrots and Cured Black Olives
Polenta Cheese Cake with Macerated Strawberries
4.
Chopped Salad with Fava Beans, Kalamata Olives, Garlic Croutons
Green Goddess Dressing
Grilled Flat Iron with Confit of Wild Mushrooms and Shallots
Chocolate Croissant Bread Pudding
Drop off $30.00 per person
Includes platters, Serving Utensils and Bread
Article printed from Winery Chefs - A Napa Valley and Sonoma Valley Private Chef: http://www.winerychefs.com
URL to article: http://www.winerychefs.com/2010/03/introducing-winery-chefs-spring-drop-off-menu/
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