Past Events

Kendall College — Event Menu

RÉCEPTION

Champagne, André Clouet
Grande Resérve Brut Bouzy NV

PASSED HORS D’OEUVRES
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Spain
Tapa of Tomato Caper Samfaina with Shaved Serrano Ham
Manchego Cheese Saffron Infused Extra Virgin Olive Oil
Sherry Glaze
Manzanilla, Bodegas Hidalgo La Gitana
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Italy
“Frutti di Mare” with Wilted Arugula and Charred Radicchio
Rosemary Scented Crostini and Gaeta Olives
Pinot Grigio, Graziano Monte Volpe Mendocino 2005
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North Africa
Charmoula Glazed Sea Bass over Grilled Eggplant and
Tunisian Couscous Sahka Spiced Broth
Tocai Friulano, Graziano Monte Volpe Mendocino 2001
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Greece
Peppercorn Crusted Lamb Loin Kefalotiri Potato “Moussaka”
Vegetable Ribbons, Braised Shallot and Oregano Essence
Merlot, Andrake Cellars Washington 1999
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France
Trio of French Cheeses with Kiln Dried Cherry Compote
Fennel Pear Relish Petite Salade of Baby Frisée
Bordeaux, Château Gruaud-Larose St-Julien 1989
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Italy
Duet Of Chocolate, Grape and Almond Tartufo and
Lemon Thyme and Meyer Lemon Marmalade Sablée
With Olive Oil Ice Cream
Muscat, Chambers Rosewood Vineyards Rutherglen
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Café