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Swedish

Buffet

 

Hors d'Oeuvres

 

Aquavit and Rose Pepper Cured Gravlax,

Served with a Honey Mustard Dill Sauce and Lemon Parmesan Toast

 

Assorted Herring; Sour Cream, Mustard and Wine, New Potatoes, Red Onions, Fresh Dill and Chive Crème Fraiche, Served with Cracker Bread

 

Gorgonzola and Gruyere Cheese Tart

With a Waldorf Pear and Walnut salad

 

Pumpernickel with Caviar and Egg

 

Buffet

 

Shrimp, Mussel, Fresh Peas and Mushrooms over Mixed Greens,

Served with a Cognac Spiked Island Dressing

 

Janzon's Temptation

Potatoes, Anchovy, Onions and Cream, Layered and Baked

 

Cocktail Meatballs

Served with Sugar and Salt cured English Cucumber, and Lingonberries

 

Sole Walewska

Wine Poached Filet of Sole, Served in a Champagne Sauce

With Pomme Duchesse, Fresh Lobster and Crab Meat

 

Filet Mignon with Fresh White Asparagus and Tarragon Béarnaise Sauce, Served with Shoestring Potatoes and Spinach Soufflé

 

Dessert

 

Crepe Suzette

Thin Lemon Pancakes soaked in a Grand Marnier and Fresh Orange-Powder Sugar sauce, Flambéed in Cognac, then served with Vanilla Bean Ice Cream

 

 

  chef@aubergineworldcuisine.com
650-712-1229

 

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