Menu by Chef Antonio Ayestaran (Antonio's Custom Catering)

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Served with a roasted garlic risotto cake, cherry tomato salad, and pesto ailoi

Golden fried wontons topped with cubed Ahi, pickled ginger, cucumber, avocado. green onions, tobiko and siracha aioli

Roasted beet, candied walnut, crumbled blue cheese and sliced pears served over baby arugula 

Baby back pork ribs with a sweet rice wine vinegar glaze, served with sweet potato salad, broccolini

Served with a brown butter sage sauce, crumbled goat cheese, and honey roasted walnuts

Served with an Asian cabbage salad with mandarin oranges, toasted almonds and ginger aioli

Served with roasted baby potatoes finished with chimichurri sauce

Tomato, mozzarella and basil stuffed avocado with tarragon balsamic syrup and virgin olive oil with baby arugula

Served with a Mexican street corn salad, Chipotle crema, cotija cheese and fire roasted tomatillo salsa

Served with fresh berries

Suggestions:

2018 Szabo Late Harvest Zinfandel

Mr. Black coffee liqueur 

Served in a caramel sauce over vanilla ice cream

Suggestions:

Nonino Amaro

Montenegro Amaro 

Served with raspberry compote

Suggestions:

Nonino Amaro