cocktails & drinks
Pomegranate Lemonade (non-alcoholic) Dark Rum Mojito with Basil
Pear Bellini    
appetizers
Bite-sized Butternut Squash Tartlets
with Fresh Goat Cheese and Thyme		 Bruschetta with Chili-spiced Tuscan Kale and Cannellini Beans
Hummus with Garlic and Scallions Spicy Beet-Green Crostini
Endive Boats with Fresh Ricotta and Roasted Beets Marinated Olives with Fennel

 
soups
Carrot Soup
with Fennel-Green Pesto 		Chilled Cucumber
and Yellow Pepper Soup
Pumpkin Soup with Citrus-Mint Pesto Spicy Winter Greens and Yukon Gold Potato Velouté
Tuscan Tomato Soup with Garlic Crostini and Parmesan    
salads
Arugula Salad with Fennel, Blood Oranges, Clementines and Olive Vinaigrette Celeriac & Apple Salad with Baby Watercress,
Meyer Lemon-Shallot Vinaigrette
Cucumber and Avocado Ceviche Frisée and Basil Salad with White Peaches and Fresh Figs
Heirloom Tomato Salad with Baby Mozzarella and Basil Lentil Salad with Roasted Beets & Baby Greens, Goat Milk Yogurt-Mint Dressing
Baby Spinach Salad with Dried Cranberries, Feta, and Maple-Glazed Pecans Tomato, Cucumber, and Cured Olive Chopped Salad with Petit Epeautre
Zucchini Salad with Baby Arugula, Truffle Oil and Pine Nuts    


main courses
Individual Gratins with Shiitake Mushrooms and Yukon Gold Potatoes Classic Heirloom Tomato Sauce with Fresh Basil
Cold Pasta with Tomato, Fresh Basil, and Ricotta Salata Flatbread Pizza with Fresh Mozzarella, Baby Portobello Mushrooms and Fresh Herbs
Fresh Corn Polenta with Summer Zucchini, Heirloom Tomatoes and Garden Herbs Roasted Vegetable Wrap with Heirloom Tomatoes, Black Olive Tapenade,
Baby Spinach and Fresh Goat Cheese
Gemelli with Arugula Pesto and Warm Cherry Tomatoes Spring Vegetables Braised in Olive Oil, White Wine and Saffron
Goat Cheese Panini with Tomato and Herb Pesto Tarragon Frittata with Parmesan
Ziti with Broccoli Rabe, Fresh Goat Cheese, and Lemon Oil    
side vegetables
Chili-spiced Tuscan Kale and Cannellini Beans Maple-Glazed Brussels Sprouts with Chestnuts
Pan-Roasted Winter Squash with Brown Butter and Sage Roasted Butternut Squash with Garlic and Sage
Cranberry Chutney with Figs Cauliflower Purée
Roasted Fingerling Potatoes with Herbes de Provence    
desserts
Apple-Pear Crisp with Macadamia Crumb Orange Madeleines with Cointreau and Chocolate Madeleines
Butternut Squash-Apple Cake with Ginger Streusel Strawberry Crostata with Grand Marnier
Chestnut Cake with Pan-Roasted Pears and Chestnut Honey Syrup Velvety Chocolate Truffles
Maple-Poached Pear Sundae    
breakfast
Morning Muffins Ricotta Pancakes with Apple-Calvados Syrup
miscellaneous
Food for Thought...and Cleaning!


© 2009 viviane bauquet farre — food & style NY LLC

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