GRILLED SEA BASS WITH ALMOND ROMESCO
Over Wilted Arugula and Sautéed Shallots
WILD MUSHROOM LASAGNA
With Shitake, Portabello and Cremini Mushrooms,
Gorgonzola, and Wilted Leeks
SAUTEED BABY ARTICHOKES
With Crispy Garlic and Sage
CROSTINI STATION
Long Spears of Rosemary, Garlic, and Olive Oil Brushed Rusks
Presented with a variety of toppings to include: Green Olive Tapenade,
Ripe Tomato with Basil and Garlic, Fresh Scooped Ricotta drizzled with Extra
Virgin Olive Oil, Shaved Parmesan, and Artichoke and Roasted Garlic Slather
SPANISH MISSION CHICKEN
Breast of Chicken marinated and baked moist with Amontillado Sherry,
Green Olives, Golden Raisins, Almonds, and Garlic
FAVA BEAN AND FENNEL SALAD
Fava Bean, Shaved Fennel, and Italian Parsley Salad
with Preserved Lemon Vinaigrette
TOMATO CHEVRE TART
A thin crusted Tart Shell with Creamy Herbed Chevre topped with
Beefsteak, Yellow, and Pearjolais Tomatoes drizzled with Extra Virgin Olive Oil
and a Chiffonade of Fresh Basil baked and served warm
PISSALADIERE
Rustic 'French' Pizza with Sautéed Onions, Niçoise Olives, and Anchovies
RICOTTA AND MASCARPONE CHEESCAKE
Scented with Frangelico and Lavender Honey in a Toasted Hazelnut Crust
WARM NECTARINE POLENTA CROSTANA
With Soft Cream
AN ASSORTMENT OF DEMITASSE CUPS
Panna Cotta with Fruit Coulis
Cappuccino Crème Brûlée with Whipped Cream 'Foam' and a Dash of Cinnamon
Arborio Rice Pudding with Dried Prunes and Toasted Pinenuts
BOCCONE DOLCE
Layers of crispy, chewy baked Meringue smeared with Bittersweet
Callebaut Chocolate, Whipped Vanilla Scented Cream and Ripe Berries
MINIATURE SWEETS
Candied Citrus Peel, Biscotti with Fig and Pistachio, Chocolate Chestnut Truffles,
French Macaroons with Coffee Cream, and Canneles
Office: 9330 Fraser Avenue, Silver Spring, Md 20910 / 301-650-0073
Carryouts: 11210 Triangle Lane, Wheaton, Md 20902 / 301-949-8838