EFTA00725075.pdf

A 0 E Ltd. /Art of Eating ARETHA MENU: PASSED HORS D9 OEUVRE: * Strudel and Phyllo Turnover with Goat Cheese Mashed Potato with Bacon and Braised Greens * Crisp Golden Quesadillas with Queso Fresco and Arbol Chili Sauce * Shrimp and Ginger Wontons with Ginger Oil * Sliced Beef on a Garlic Crouton with Onion Marmalade, Horseradish Cream * Tiny Mediterranean Vegetable Tartlets with Tomato Flan * Cherry Tomato stuffed with Guacamole with Tortilla Chip "Flag" * Teriyaki Glazed Smoked Salmon on Wasabi Sticky Rice with Pickled Ginger and Chives PLATED APPETIZER: * Bouquet of Organic Romaine Leaves Tied with a Mango and Spring Radish "Ribbon" and Garnished with Edible Flowers ENTREE: * Roasted /2 Organic Chicken (3 pieces per person, served on the bone but No Extraneous Bones) Chicken will be Served in an Oversized Soup Bowl on a Bed of Spring Chive Potato Puree Surrounded of Organic Green Beans, Sugar Snap Peas, Woodland Mushrooms, and Baby Carrots and Finished with a Roasted Garlic Broth * Basket of Assorted Rolls and Flatbreads with Sweet Creamy Butter DESSERT: * Mille Feuille Cake — 20 Layers of Thin French Crepes Separated By Chantilly Cream and Finished with an Almond Scented Crime Anglaise and Toasted Almonds * Freshly Ground Special Blend Coffee, Swiss Water Decaf, Teas, and Herbal Teas Copyright AOE Ltd. 2006 All Rights Reserved DP/plated Mass EFTA00725075