Stanford Faculty Club
Tuesday, April 20, 2010
Prepared by Diane Elcan, Director of Events

A Selection of Tray Passed Hors d’oeuvre du Chef

Starter
Artichoke Carpaccio and Mâche Salad
Shaved Parmesan, Tomato Concassé and Balsamic Vinaigrette

Entree
Painted Hills Natural Angus Petit Filet Mignon and
Pan Seared Halibut
Petit Filet Mignon Topped with Frizzled Leeks
and Fillet of Halibut with Lemon Thyme Beurre Blanc
White and Green Asparagus, Gruyère Potato Strudel
or
Grilled Vegetable Tower
Portobello Mushrooms, Seasonal Grilled Vegetables,
Herbed Polenta Cakes, Roasted Red Pepper Puree

Cheese Course
Cowgirl Creamery Cheeses, Lavender Honey, Herbed Flatbread

Dessert
Opera Slice
Layers of Almond Sponge Cake, Coffee Butter Cream and Chocolate Ganache