Menu by Ina Garten & Brent Newsom
Barefoot Cocktail
Peach Bellini with Wölffer Sparkling Brut
Passed Hors d’Oeuvres
Mini Crab Cakes with Sauce Remoulade
Herbed Fresh Ricotta on Crostini
Deviled Eggs with Salmon Caviar
Roasted Shrimp with Zesty Cocktail Sauce
Pigs in Blankets with Gulden's Mustard
Mini BLTs
First Course
Parmesan and Thyme Crackers
Arugula, Mesclun and Endive Salad with
Balsamic Roasted Onions and Maytag Blue Cheese
Herbed Ciabatta
Main Course
Slow Roasted Tenderloin of Beef with Basil Parmesan Aioli
or
Seared Sea Scallops
and
Potato, Leek and Celery Root Puree
Roasted Cherry Tomatoes
Dessert
Croissant Bread Pudding and Sliced Strawberries with Crème Anglaise Sauce
Wines
Wölffer Estate Vineyard
Cocktails and Hampton Coffee
Fresh Staff
