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All SeasonsBistro Wine Shop, Catering |
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Providing You with the Best Possible Foods, Wines, Services |
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All Seasons
Summer Hors d'Oeuvres
Mozzarella Fresca with Basil Tomato Jam on Crostini
House Smoked Salmon with Sweet Summer Corn, Crème Fraiche
Wrapped in an Herbed Crepe Cone with Spicy Lime Sauce
Toasted Almond Bread with Nectarine and Whipped Basil Chevre
Grilled Chicken Tikka with Yoghurt Cucumber Raita
Vietnamese Spring Roll with Sesame, Soy and Ginger Sauce
Calistoga Roll with Pickled Ginger, Mustard Greens and Pickled Cucumber
With Mustard Soy Ginger Sauce
Shrimp "Scampi" Croustade
Crusty Asiago Bread Filled with Basil Prawns, Garlic and Lemon Zest
Crab Cakes with Grapefruit Aioli and Mango Sauce on Toasted Brioche
Phyllo Triangles with Spinach, Feta and Pine Nuts
Ahi Tartare with Taro Root Chip, Daikon Radish and Wasabi Emulsion
Icy Cold Tropical Ceviche with Mango and Avocado in Little Glass “Shooters”
Cucumber Panna Cotta “Spoons” with Beet Infused Caviar (additional .50)
Oysters on the Half Shell with Raspberry Mignonette (additional .75)
House Smoked Salmon on Toasted Brioche with Beet and Horseradish Sauce
Truffled Mushroom Timbales with Mascarpone and Leeks
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All Seasons
Summer Menu One
Hors d’Oeuvres ~Two are Included from Our List
First Course
Glorious Tomatoes ~ Best of Forni Garden’s Heirloom Tomatoes
Mozzarella Fresca, Basil Oil and Balsamic Syrup
Entrée
Roast Breast of Chicken with Truffled Chicken Jus
Basil Infused Mashed Yukon Gold Potatoes, Summer Squash “Noodles”
Assortment of Specialty Breads with Whipped Sweet Butter
Dessert
Strawberry Cheesecake with Macaroon Crust
Lemon Sauce and Pistachio Brittle
Coffee Service
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All Seasons
Summer Menu Two
Hors d’Oeuvres ~ Two are Included from Our List
First Course
Ice Cold Cucumber Soup with Tomato Sorbet
Entrée
Pork Tenderloin with Stone Fruit Compote
Roasted Polenta Cake with Corn, Red Pepper and Basil
Assortment of Specialty Breads with Whipped Sweet Butter
Dessert
Lemon Verbena Panna Cotta with Burnt Orange Sauce
Coffee Service
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All Seasons
Summer Menu Three
Hors d’Oeuvres ~ Two are Included from Our List
First Course
Basil Poached Prawn with Cucumber and Melon Salad
Refreshing Watermelon Vinaigrette
Entrée
Chicken Breast Stuffed with Prosciutto, Spinach and Ricotta with Chicken Glaze
Roasted Sun Gold and Sweet 100 Tomato Risotto
Assortment of Specialty Breads with Whipped Sweet Butter
Dessert
Chocolate Truffle Cake with Raspberry Coulis and Crème Anglaise
Coffee Service
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All Seasons
Summer Menu Four
Hors d’Oeuvres ~ Two are Included from Our List
First Course
Sweet Corn and Leek Custard with Seared Scallops and Saffron Beurre Blanc
Entrée
Coffee Smoked Rack of Lamb with Red Wine Black Pepper Reduction
Potato Fennel Gratin, Haricot Verts and Crispy Shallots
Assortment of Specialty Breads with Whipped Sweet Butter
Dessert
Mango Napoleon with Honey Mascarpone and Macadamia Brittle
Coffee Service
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All Seasons
Summer Menu Five
Hors d’Oeuvres ~ Two are Included from Our List
First Course
Seafood Cannelloni with Citrus Cream Sauce
Upland Cress Salad, Chive Oil and Tomato Oil “Dots”
Entrée
Pancetta Wrapped Filet of Beef with Red Wine Reduction and Blue Cheese Foam
Leek and Potato Gratin, Roasted Gypsy Peppers, Mushrooms and Sweet Onions
Assortment of Specialty Breads with Whipped Sweet Butter
Dessert
Caramelized Banana Tart with Toasted Coconut and Star Anise Cream
Coffee Service
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All Seasons
Summer Menu Six
Hors d’Oeuvres ~ Two are Included from Our List
First Course
Butter Poached Prawns with Crispy Lobster Polenta Cake
Roasted Mushrooms and Lobster Sauce
Entrée
Seared Breast of Duck with Vanilla Scented Red Wine Sauce
Cocoa Risotto, Sweet Corn, Pole Beans and Red Pepper Ragout
Assortment of Specialty Breads with Whipped Sweet Butter
Cheese Course
Fourme d’Ambert with Port Poached Sun Dried Cherries
Port Reduction and Walnut Bread Croutons
Dessert
Stone Fruit Strudel Cake with Candied Almonds an Vanilla Anglaise
Coffee Service
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All Seasons
Summer Tasting Menu
Hors d’Oeuvres ~ Two are Included from Our List
First Course
Blue Lake Bean wrapped in Phyllo wiith Tarmari Sesame Sauce
Seafood Course
Lobster and Nappa Cabbage Ravioli with Smoke Tomato Coulis
Fowl Course
Smoked Duck Breast “Club” Layered with Brioche,
Crispy Prosciutto, Tomato Onion Jam and Fried Leeks
Meat Course
Seared New York with Lobster Sauce and Tomato Butter
Wilted Baby Spinach
Salad Course
Stone Fruit, Coconut and Micro Greens with Cherry Vinaigrette
Cheese Course
Point Reyes Blue Cheese “Pizette” with Puff Pastry, Blackberries and Port Reduction
Trio of Dessert
Apricots Filled with Vanilla Scented Mascarpone
Banana Brulee “Spoons” with Sesame Seed Brittle
Chocolate Pot de Crème with Orange Chantilly
Coffee Service