I’m excited to serve a 5-course meal for six at a private residence in Livermore for their annual holiday party. Based on our conversation I created two menus — one has an “Asian” flare and the other is “California Spa.” Each item has a link to provide a visual of what I’m thinking of, I’ll share wine ideas for the one they choose….
Menu #1, has an Asian flare….
APPETIZERS:
- Thai Basil Bites (canapes of green bell peppers, with Pad Thai sauce and basil leaf)
- Sweet Sour Cucumber Fig Mini Kabobs (cucumber in balsamic vinegar and fig in orange blossom water)
SOUP:
- Creamy Bok Choy Anise Soup (sneak preview, and another preview)
SALAD:
- Pressed Fennel Salad w/Lime Ginger Dressing (image 116 of 161) (this is similar)
MAIN, the entree:
- Orange Beef (or chicken) (this is similar)
- Stuffed cabbage rolls w/veggies and plum hoisin sauce (image 148 of 161)
- Fried Rice and Veggie Dumpling (I can do similar to this)
DESSERT:
- 5 Spice Chocolate Cake w/Chocolate Lime Sauce (similar to this)
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MENU #2, “California Spa” …
I came up with a few items to choose from for the apptzrs, soup and salad.
APPETIZERS, choose 2 items:
- Apple Mint Truffle Kabobs
- Garlic Bread Sticks w/Cilantro Butter
- Polenta cakes stuffed with candied beets
- Sauteed scallops w/Garlic Sumac Apricot Balsamic Butter Glaze
SOUP, choose 1 item:
- Hot’n Sour Squash Peanut Soup
- or Roasted Garlic, Squash, Tomato Bisque Soup (click here to see similar)
SALAD, choose 1 item:
- Tender greens w/warmed vinaigrette and roasted veggies, mushrooms (similar salad, and another similar salad)
- or Stacked Caprese Salad w/Basil Butter (here’s another link scroll down to see, will need steak knives to cut through the stack)
MAIN, the entree:
- Zaatar Rotisserie Leg of Lamb
- Caramelized Shallots w/mushrooms
- Red Bell Pepper Mousse Stuffed Carrots (go here and scroll down to see the stuffed carrots)
DESSERT:
