EFTA00729381.pdf

A 0 E Ltd. / Art of Eating ROBYN'S NEST STATIONARY HORS D' OEUVRE: • Robins Island Oysters on the Half Shell • Osetra Caviar with Brioche Toasts, Bowls of Chopped Red Onion, Lemon and Creme Fraiche — 4 oz. Tin of Caviar PASSED HORS D' OEUVRE: • Mozzarella, Prosciutto & Fresh Thyme Quesadilla with Tomato Relish • Tuna Tartare in Wonton Cone with Wasabi Tobiko and Ginger Creme Fraiche • Steamed Vegetable Dumplings; Sauce Brandon • Rolled Filet of Beef and Crispy Julienne Vegetables with Horseradish Cream PLATED DINNER: FIRST COURSE: • Woodland Mushroom "Cappuccino" with -hurtle Cream & Porcini Dust SECOND COURSE: • Roasted Shallot Custard — Served at Room Temperature in Tiny Ramekins with a side of: • A Tangle of Baby Greens with Aged Balsamic Vinegar THIRD COURSE: • Please Choose One: •Lemon Herb Risotto with Grilled Artichokes and Grilled Radicchio Q • •Spaghetti with Saffron Onions, Greens and Sun Dried Tomatoes and Currants ENTREE• • Pan Roasted Halibut with Grilled Fennel and Picholine Olive Vinaigrette • Little Potatoes Steamed with Sweet Butter, Parsley and French Sea Salt CHEESE COURSE: • Three Very Special Cheeses with Grapes, Figs and Spiced Almonds NOTE: One Cheese will be "runny" and one will be Goat Cheese DESSERT: • Birthday Cake- Flavor to be determined • Chocolate Soufflé with Pistachio Sauce and Candied Pistachios • Bowls of Whipped Cream • Assorted Cookies • Freshly Ground Special Blend Coffee, Swiss Water Decaf, Teas, and Herbal Teas Copyright AOE Ltd. 2003 All Rights Reserved DPiPlated 21Barst P. O. Box 3232 • East Hampton, New York 11937 • • Fax 631.267.2435 EFTA00729381