Appetizer
Grilled Eggplant with Edamame and Red Pepper Hummus with Marinated Artichoke and Arugula
Combination Entrée
(California eco-friendly inspired from Central Valley)
Grilled Beef Tenderloin of Beef with Caramelized Fennel Marmalada and @font-face { font-family: “Arial”; }@font-face { font-family: “Cambria”; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: “Times New Roman”; }div.Section1 { page: Section1; } Sautéed Mild Chili Sesame Crusted Filet of Pacific Sea Bass
Light Cream of Fine Herb Turmeric Lemon Grass Sauce
Black Risotto @font-face { font-family: “Arial”; }@font-face { font-family: “Cambria”; }p.MsoNormal, li.MsoNormal, div.MsoNormal { margin: 0in 0in 0.0001pt; font-size: 12pt; font-family: “Times New Roman”; }div.Section1 { page: Section1; } Parmesan
Young Bok Choy, Haricot Vert and Baby Carrot
Dessert Trio
California Almond Cake
&
Chocolate Royaltine Crunch Triangle
&
Fresh Berry Tart
Raspberry Coulis, Orange & Vanilla Chantilly Crème with Chocolate Butterfly Silhouette
Moet & Chandon Imperial Champagne
