Banquet Menu

Held June 24th at 19:30:

Caffé Gelato in Newark, DE

Appetizers:

Stuffed Mushroom with Crab
Chicken Salad, Shrimp Salad, and Bruschetta on Crostini
Brie and Raspberry Purses

1st Course (Small Salad):

Mixed Greens Salad with julienne carrots, toasted almonds, sliced cucumbers, cherry tomatoes, bell peppers. Balsamic vinaigrette.

2nd Course (Intermezzo):

Lemon Sorbet

3rd Course (Choice of Entree):

Roasted Vegetable Ravioli

House-crafted roasted vegetable ravioli served in a Parma Rosa sauce

Tenderloin Tip Tortellini

Filet mignon tips sautéed with shiitake, button and portabella mushrooms, roasted garlic, baby spinach and roasted shallots, finished with a Marsala cream sauce over ricotta and goat cheese stuffed house-crafted tortellini

Lemon-Thyme Braised Organic Chicken

Roasted fennel, roasted shallots, oven-dried tomatoes, broccoli rabe, and toasted pine nuts, served in a lemon-thyme white wine sauce over house-crafted linguini pasta

Seared Scottish Salmon

Lemon saffron ‘quinotto’ butter braised spring fava beans, cider buerre blanc, tomato fennel jam

4th Course (Dessert):

Choice of house-crafted Gelato
Coffee and Tea Service

Beverages:

Ramon Bilbao, Crianza Rioja, Spain 2011
Stellina de Notte, Pinot Grigio, Delle Venezie, Italy 2013
Iced tea and water are included. Attendees will pay a la carte for all other beverages including mixed drinks, alternate wines, and sodas.

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