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A sumptuous three-course gourmet dinner prepared by Peter Dent, owner of Adobo Catering, and his chefs Alain Jorand and Lisa Sanderson, accompanied by selected fine wines chosen by sommelier Kate Collins.

 

Hors d’oeuvres

Anjou pear and Cabrales cheese in crispy wonton
Mini blinis with homemade gravlax salmon, American caviar, & créme fraiche
Mexican style albondigas with ground turkey, piñon nuts, & Puebla mole

 

Appetizer

Jumbo sea scallop “A la Nage” ­
with thinly sliced vegetables in creamy emulsion with fresh chervil

 

Entrée

Grilled filet of beef tenderloin with caramelized shallots & Malbec reduction
Vegetarian option: roasted vegetable tian, which is alternating layers of zucchini, squash, eggplant, & beefsteak tomatoes with Romesco sauce
Individual truffled Yukon Gold gratin with fresh thyme
Seeduction bread with lemon rosemary butter

 

Dessert Buffet

Mini cannoli filled with Meyer lemon mousse
Mini cinnamon tres leches parfaits with fresh berries
Opera cake: chocolate, hazelnut and coffee layer cake
Regular/ decaf coffee & tea service