2007 EVENT MENU

BONTERRA VINEYARDS
2005 Bonterra Chardonnay
2006 Bonterra Sauvignon Blanc
2005 Bonterra Roussanne
2005 Bonterra Syrah
2005 Bonterra Cabernet Sauvignon
2005 Bonterra Merlot
Bonterra is a leading producer of wines made from 100% organically grown fruit.
BISON BREWING CO.
BUTTE CREEK BREWING CO.
PATRON TEQUILA
PYRAT RUM
SQUARE ONE ORGANIC VODKA
VeeV

AKASHA
Chef Akasha Richmond
entrées
Coleman Natural Braised Short Ribs - Star Anise, Ginger, Pink Peppercorns &
Himalayan Sea Salt
Black Pearl Organic Salt Cod - Sweet Millet Miso & Coconut Palm Sugar Glaze
Hemp Seed Crusted Tofu on Bamboo Skewers
Spicy Coleslaw with Cracked Balinese Long Pepper

BORDER GRILL AND CIUDAD CATERING
Chef-owners Mary Sue Milliken and Susan Feniger
appetizers
Mini Chorizo Corndogs served with Spicy Honey Mustard Dipping Sauce
Butternut Squash Empanadas - Baked Pastry Turnover filled with Squash, Roasted
Poblanos, and Cotija, Manchego, and Panela Cheeses served with Chipotle Crema
Petaluma Poultry Pollo CIUDAD Skewers marinated with Grapefruit, Lime, Orange,
Cumin, Garlic, and Cracked Black Pepper served with Cilantro Sauce
Homemade Olive Crackers with Marinated Figs, Roasted Peppers, and Goat Cheese
Seabass Ceviche Tostaditas marinated with Lime, Ginger, Red Onion and Yellow
Pepper served on Crispy Corn Tortilla Rounds with Mashed Avocado and Cracked
Black Pepper Oil
Shrimp and Charred Corn Fritters - Bites of Shrimp and Grilled Sweet Corn served with
Honey Jalapeno Aioli
Plantain Empanadas - Roasted Plantains filled with Black Beans, Cheese, Scallion, and
Poblano Peppers served with Chipotle Crema Dipping Sauce

BORDER GRILL AND CIUDAD CATERING
Chef-owners Mary Sue Milliken and Susan Feniger
entrée
Peruvian Potato Terrine with Lime Shrimp - Chilled Peruvian Terrine Layered with
Yukon Gold and Boniato Sweet Potatoes, Aji Amarillo Chiles, and Kalamata Olives,
Topped with Lime Marinated Shrimp, Olives, Tomatoes, Avocado, and Scallions
dessert
Rainforest Brownie Bites - Made with Rich Imported Chocolate and Toasted Cashews,
Macadamias, and Brasil Nuts
Cucumber Mojito

CAMPANILE
Chef Mark Peel
entrée
Black Pearl Organic Cedar Smoked Salmon Salad, Cucumber, Romaine Spears and
Fresh Wasabi
dessert
Polenta Pound Cake, Strawberry Compote

FORD’S FILLING STATION
Chef Ben Ford
entrée
Coleman Natural Lamb Chop with Spicy Tomato Chutney
Bulgur Wheat Salad with Dates and Marinated Leeks

HORIZON ORGANIC
Chef Donna Prizgintas
desserts
Panna Cotta and Pear Gelée Terrine
Dark Chocolate Fudge topped with Nut and Nib Toffee

JAR
Chef Suzanne Tracht
entrée
Grilled Shrimp with Lemongrass and Fresh Herbs

JOE’S RESTAURANT
Chef Joe Miller
tapas
Tuna Stuffed Tomato, Garlic and Parsley
Endive, Roquefort Cream, Anchovy and Walnut
Russian Salad with St. Loup
Seafood Mousse with Curry, Spinach Mousse Poached Shrimp

REAL FOOD DAILY
Chef-owner Ann Gentry
entrée
Savory Phyllo Cups filled with Herb Roasted Root Vegetables and Walnut Pesto Tofu
Cheese
Autumn Salad - Roasted Beets, Yams and Sweet Mustard Marinated Tempeh tossed
with Baby Spinach and Julienne Kale in Saffron, Tahini, Orange Dressing Topped
with Avocado, Cucumber, Red Pepper and Sunflower Seeds
dessert
An Assortment of Mini Vegan Cupcakes with Black and White Frosting

SILK
Chef Akasha Richmond
desserts
SILK Pumpkin Pudding - Rum Whip Cream & Ginger Cookies
Dark Chocolate SILK - Pudding Fair Trade Coconut Shortbread

TABLE 8
Chef Govind Armstrong
entrees
Coleman Natural Seared Beef with Crispy Artichoke, Wild Arugula and Fried Caper
Aioli
Spiced Coleman Natural Lamb Loin with Rice Porridge and POM Wonderful
Pomegranate Relish

THE EBELL OF LOS ANGELES
Chef Louis Pechan
entree
Apple and Almond Wood Coleman Natural Smoked Pork with Plantains and Heirloom
Tomato Salad

WHOLE FOODS MARKET
Chef Derek Harrison
entrees
Belgian Endive Spears with Chipotle King Salmon
Toasted Brioche with Olive Tapenade
Baby White Potatoes with Whitefish Mousse
Skewered Korean Barbecued Tofu
Crisp Taro Chips with Pico de Gallo
Mini Chicken Mole Stuffed Corn Tamales
Quinoa/Pesto Pilaf
Whole Trade desserts
Choc Pot au Crème
Pumpkin with Crèma Dulce Torte
Vanilla Gateau/Blackberry Ganache
Vegan Triple Berry Parfait

WILSHIRE
Chef Christopher Blobaum
entrée
Lemon Marinated Coleman Natural Lamb Chops
Eggplant, Salsa Verde and Sheep’s Milk Yogurt
dessert
Pumpkin Tarts with Pear Compote and Candied Orange Zest

(back to top)