FANDANGO Catering's menus last week included:
Seated Dinner with Cocktail Hour and Wine Pairings
Fresh Basil-Wrapped Three Cheese Balls
Red and Yellow Pepper Tartlets
Roasted Chicken, Fresh Spinach, Pine Nut, and Jack Empanaditas
Morandé Edición Limitada Syrah Cabernet 2004 (Chile)
Balvenie Signature Scotch
Fresh Organic Spinach with Oven-Roasted Tomatoes in Creamy Dijon Vinaigrette
Steak with Apples in Cider Sauce
Cheesy Shallot Mashed Potatoes
Vegetable Medley a la Bechamel
Marqués de la Concordia Tempranillo Reserva 2002 (Spain)
Orange Almond Tart
Seated Dinner
Tomato-Cheese Galette
Loin Steak with Red Chile Cream Sauce
Roasted Potatoes with Lemon, Basil & Chives
Honey-Cumin Glazed Mirepoix Carrots
Reception Hors d'Oeuvres with Wine/Beverage Pairing
Tortilla Española
Eggplant-Cheese Tart (ancient Sephardic Spanish recipe)
Mushroom, Chicken, Spinach, and Cheese Empanaditas
La Tapeña Garnacha 2006 (Spain)
El Bochero Asturian Cider (Spain)
Bon Appetit!
Kristina
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