EFTA00757856.pdf

A 0 E LTD. / ART OF EATING PROPOSED MENU: PASSED HORS D' OEUVRE: • Spicy Tuna Rolls with Wasabi Cream, Tamari and Pickled Ginger • Pizza — Classic Margarita with Basil • Steamed Shrimp with Classic Cocktail Sauce, Remoulade Sauce and Lemons • One More — AOE Selects (No Fried, No Meat, No Raw Meat or Vegetable) S r vrioN kin HORS D' OEUVRE: Crudités of Summer Vegetables with Dipping Sauce PLATED DINNER: FIRST COURSE: • Cambodian Salad — Savoy Cabbage and Asian Greens with Red and Yellow Peppers, Thinly Sliced Red Onion, Herbs from the Garden, Scallions, Garlic Chips and Citrus Soy Dressing — Served with Vietnamese Summer Roll (Vegetarian) with Five Spice Dipping Sauce Note- There Will Be One Order of Grilled Asparagus Vinaigrette and Lemon Sabayon Drizzle (Around Edge of Plate) ENTREE: • Grilled Crusted Wild Salmon on a Bed of; • Stirfried Woodland Mushrooms, Soybeans and Snow Peas • Rings of Shallot Crisps • Sticky Rice Note- There Will Be Two Orders of Pan Seared, Raised Right Chicken, Au Jus for People Who Do Not Enjoy Salmon Abby's Salmon Will Be Plain • Great Breads — Olive Oil - Butter DESSERT: • Chocolate Cake with Chocolate Fudge (Mosaic with Dark Chocolate) "Happy Birthday Abby" • Little Parfait of Panna Cotta and Blackberry Gel& Topped with Local Organic Blackberries • Freshly Ground Special Blend Coffee, Swiss Water Decaf, Teas, and Herbal Teas Copyright AOE Ltd. 2006 All Rights Reserved DEtPlated 3/Feinberg EFTA00757856