80th Birthday Party

Appetizers:

Wild Mushroom Crostini of Crinini, Shitaki, and Oyster Mushrooms

Rosemary Foccacia with Citrus Caramelized Onions, Herbed Goat Cheese, and Grilled Asparagus Tips

Warm Spanish Tomato Toasts with Blue Cheese and Fresh Thyme

Shrimp, Roasted Corn and Fresh Ginger Pancakes with a Fresh Lemon Ginger Sauce

Main Entrees:

Spanish-Style Cod and Littlenecks on Sweet Potato Slices and Grilled Onions

Prosciutto Wrapped Scallops on Creamy Pesto Risotto with Porcini

Mushrooms and a Shallot Vermouth Reduction Drizzling Sauce

Simple Mixed Green Salad with a Homemade Creamy French Tarragon Vinaigrette

Sliced Assortment of Crusty Breads

Birthday Cake Supplied by Client