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Italian

Sit-Down Dinner

 

Hors d'Oeuvres

 

Bruschetta with Olive Tapinade, Heirloom Tomatoes,

Harley Farms Goat Cheese and Fresh Opal Basil

 

Vanilla and Applewood Smoked Salmon

With Mascarpone Cream and Lemon Parmesan Toast

 

First Course

 

Fresh Black Mission Figs wrapped in Prosciutto,

Served on a bed of Arugula and Mixed Greens,

Drizzled with a 20-year Old Balsamic Vinaigre

 

Second Course

 

Lemon Zest, Soave and Fresh Herb Risotto

With Fava Beans, Vodka and Shaved Reggiano Cheese

 

Main Course

 

Wild Striped Bass with Meyer Lemon Vinaigrette,

Roasted Red Skinned Potatoes and Walnut-Pesto Artichokes

 

Dessert

 

Sabayon with Fresh Rasberries,

Blueberries and Port Wine Soaked Cherries

 

  chef@aubergineworldcuisine.com
650-712-1229

 

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