| Collins School Etiquette Dinner Menu
CAL POLY POMONA'S ETIQUETTE DINNER - March 9th 2006
Passed Appetizers
Borgo Magredo Prosecco Italian Sparking Wine
BAKED SALMON
On freshly cooked chips seasoned with lemon pepper before being topped with salmon roe, wasabi caviar and anchovy with
hints of vanilla oil
COCO DUSTED SWEET BREADS
Pan seared, served with cilantro mashed potatoes with port reduction in puff pastry
SWEET SOY GLAZED TEMPURA VEGETABLES
Julienne vegetable tempura with sweet soy and chili aioli in a sesame tuile
SALAD
Kendall-Jackson Vintner's Reserve Chardonnay
OLIVIER SALAD
Samplings of Yukon gold potatoes, baby carrots, baby turnips, haricot vert, roasted red bell pepper, poached egg, wild greens and anchovy-green olive dressing
SOUP
Green Tomato Soup
Garnished with crispy Vidalia onion, chiffonade of basil, cherry tomatoes and drizzle of truffle oil
ENTREE
Kendall-Jackson Vintner's Reserve Pino Noir
Roasted Stuffed Quail and Grilled Veal Rib Chops
Quail stuffed with cognanc-laced prunes, foie gras and herb marinated veal chops with griddle cooked corn cakes, corn puree, braised swiss chard and quail jus
DESSERT
Coffee Service
Tiramisu Creme
Mascarpone cream with lady fingers, expresso sauce, vanilla cream, chocolate expresso beans, shaved chocolate and coco powder |