NACE DINNER MENU


Winchester Mystery House
Tuesday, June 17, 2008
"Hors d'oeuvres Spectacular" by Pat Smith, Extravaganza Catering
  • Coconut Prawns w/ Apricot Dijon Dip
  • Beef Bourguignonne Cubes w/Button Mushrooms in Rich Demi Glaze
  • Dungeness Crab Cakes w/Remoulade Sauce
  • Bacon Wrapped Dates w/ Toasted Almonds
  • Chicken Satay Skewers w/Teriyaki Glaze
  • Cocktail Meatballs w/ Golden BBQ Sauce
  • Kielbasa Sausage Bites w/Apricot Dijon Glaze
  • Jumbo Chilled Prawns w/ Tangy Cocktail Sauce
  • Vegetarian Spring Rolls (Rice Paper Delights w/ Tangy Peanut Sauce)
  • Stuffed Deviled Eggs
  • Sesame Seared Ahi Tuna w/ Wasabi Mustard & Cucumbers
  • Gourmet & Imported Cheese Platter w/ Italian Salami & Crackers
  • Smoked Salmon Canopy On Marble Swirl w/Cream Cheese and Capers
  • Gourmet Sandwiches on Petite Dinner Rolls & Mini Croissants (filled with Roast Beef – Turkey – Ham & Swiss – and Apricot Cashew Chicken)
  • Fresh Salmon Bites w/ Teriyaki Glaze
  • Assorted Mini Desserts
  • Fresh Strawberries & Pineapple served with Hot Fudge Fondue
 
 
Palo Alto Hills Golf & Country Club
Tuesday, May 20, 2008
Presented by L.T. Beaton, Catering Director
HORS D’OEUVRES:
    CHAMPAGNE AND PINEAPPLE OYSTER SHOOTERS
    PRAWNS SCAMPI ON BAMBOO PICKS

1ST COURSE:
    MAINE LOBSTER SALAD OVER BABY BUTTER LETTUCE CUP
    AVOCADO, CITRUS WEDGE, CORN KERNEL, TOMATO,
    CHIVE CRÈME FRAICHE

ENTRÉE:
    SERRANO HAM WRAPPED FILET MIGNON
    SPANISH OLIVE & HERB COMPOTE
    WITH ROASTED PEPPERS & CAPERS
    MANCHEGO YUKON GOLD POTATO CROQUETTES

DESSERT:
    2 desserts to be alternated between each guest. One chocolate and one Strawberry Cupcake, provided by Satura Cakes and Cakes Coquette.



The Toll House Hotel
Tuesday, April 15, 2008
Presented by Brynn Kessler, Catering Director
Reception
Chocolate Fountain and Chocolate Martinis

Dinner
Cocoa Dusted Scallop with Vanilla Butter

Mixed Greens with Chocolate Raspberry Vinaigrette

Passionfruit Sorbet

Flank Steak with Port Reduction with Chocolate, Pommes Puree and Seasonal Vegetables

Banana Lumpia

 
 
  Santa Clara Hyatt Regency
Tuesday, March 18, 2008
Presented by Chef Norbert Roesch.
SHAKEN SALADS
“Mojito” ­— Lime Marinated Shrimp, Fresh Mint, Romaine Leaves, Pyrat XO Rum Dressing
“Acropolis” — Romaine Lettuce, Kalamata Olives, Feta, Tomato, CucumberOuzo Dressing
“The Sake” — Asian Beef, Asian Vegetable, and Japanese Udon Noodles, Sake Dressing
RISOTTO
Chef's Choice of two flavored Risotto's
DUCK
Peking Duck, Moo Shu Pancake, Freshly Deep Fried Duck Spring Roll with Cucumber and Plum Sauces
BEEF
Hand Carved Poached Beef Tenderloin, with Marjoram, Edamame-Potato and Wasabi Cream Sauce.  

 
  Santa Clara Convention Center
Tuesday, February 19, 2008
Catered by Jennifer Dahlen of Santa Clara Convention Center.
Appetizers
CHEF’S BAKED BRIE
French Bread Boule filled with imported Brie, Organic Candied Nuts, and Organic Orange Clover Honey all baked to perfection.

PASSED HORS D’ OUEVRES
Tapenade Shots featuring layered Hummus, Kalamata Spread, and Bruschetta with Italian Crostini
Shrimp Skewers in Piri Piri Sauce
Vegetarian Samosa with Mango Chutney
Entrée
DAY BOAT SCALLOP
Pan Seared Scallop set atop avocado tequila cream on a grilled polenta triangle.

ROASTED BEET CARPACIO
Oven Roasted Red and Yellow Beets topped with Arugula and Red Oak with crumbled Petaluma Blue Cheese, Toasted Hazelnut, and Champagne Vinaigrette.

FREE RANGE HEARST RANCH FILET MIGNON
Grilled free range filet medallion with onion jam and accompanied by mashed Purple potatoes with essence of truffles and baby carrots, parsnips, and asparagus spears.

PORTOBELLO MUSHROOM TOWER
Layers of Portobello Mushrooms, Spinach, Red Peppers, & Yellow Squash with Red Pepper Coulis and Basil Oil
Dessert
CHOCOLATE RASPBERRY TOWER
Decadent chocolate tower with a layer of chocolate raspberry ganache and garnished with Bourbon Vanilla Bean Crème Anglais.
Upgraded VIP Bread Basket with Whipped Butter and Temecula Valley Flavored Olive Oil. 
Starbucks Organic Shade Grown Mexican Coffee and Decaf and Iced Tea.
 
 
 
 
 
 
Crowne Plaza Cabana
Tuesday, January 15, 2008
Catered by Brynn Kessler, of Crowne Plaza Cabana.
Passed Hors d'Oeuvres, Cocktails, and Wine
Crabmeat and Avocado Tartlet
New Red Potato with Sour Cream & Caviar
Crispy Polenta with Sun dried Tomato Tapenade

Salad
Mixed Baby Greens Buffalo Mozzarella, Tomatoes, Fresh Basil
on a Grilled Focaccia Balsamic Vinaigrette and Pesto oil

Appetizers
Smoked Salmon – Sliced Brioches, Caper and Basil Sauce

Dinner
Duet of Herb Garlic Tiger Prawns & Sliced Sirloin Wellington
with Roasted Red Bell Pepper Sauce and Truffle Oil
~or~
Wild Mushroom Wellington with Spinach, Leek, Fennel,
Caramelized Onion, Roasted Red Bell Pepper Sauce and Truffle Oil
Side: Scalloped Potatoes and Seasonal Baby Vegetables

Dessert
Molten Chocolate Cake with Berries
Freshly Brewed Coffee, Decaffeinated Coffee & Hot Tea



Testarossa Vineyards
Tuesday, November 27, 2007
Catered by Cheryl Martinez, of Cosmopolitan Catering.
Hors d'Oeuvres, Cocktails, and Wine

SALAD
Spinach salad and Mixed Greens salad

ENTRÉE
Grilled Salmon Filet with citrus beurre blanc
Pancetta Wrapped Chicken with lemon sage sauce
Herb Roasted Vegetables
Herb Roasted Potatoes

A Special Dessert
Dolce Hayes Mansion
Tuesday, October 16, 2007
Catered by Kyla Naegle, of Dolce Hayes Mansion.


RECEPTION
THE MANSION CHEESE BOARD:
DOMESTIC & IMPORTED CHEESE, DRIED FRUIT & NUTS, SLICED BAGUETTES & CRACKER
ANTIPASTO DISPLAY:
MARINATED ROAST VEGETABLES, ARTICHOKE, OLIVES, PESTO BUFFALO MOZZARELLA, HEARTS OF PALM, PROSCIUTTO & SALAMI

BUTLER PASSED HORS D’OEUVRES
ASSORTED BRUSCHETTA W/TOMATO BASIL, ARTICHOKE, GREEN & KALAMATA OLIVE
SPINACH AND FETA PHYLLO TRIANGLES
CRAB & MANGO SALAD IN CRISP PHYLLO CUP

SALAD
BABY SONOMA FIELD GREENS AND BELGIAN ENDIVE, PEAR TOMATO, TOAST PISTACHIO & BUFFALO MOZZARELLA, BASIL BALSAMIC VINAIGRETTE

ENTRÉE
GRILLED PETIT FILET MIGNON & CRAB CRUST PACIFIC SALMON, CHIVE AND ROASTED GARLIC WHIPPED POTATOES INFUSED WITH WHITE TRUFFLE OIL, GREEN PEPPERCORN SAUCE & SWEET PEPPER RELISH

CHEF’S SELECTION OF GARDEN FRESH VEGETABLES

VEGETARIAN OPTION: GRILLED EGGPLANT CANNELLONI, GRILLED EGGPLANT ROLLED W/ROAST VEGETABLES, BRAISED TENDER GREENS, SWEET PEEPER COULIS

DESSERT
CHOCOLATE MARQUIS: A RICH CHOCOLATE MOUSSE COVERED IN A DARK CHOCOLATE GANACHE, ACCOMPANIED BY A WILD BERRY AND CHOCOLATE SAUCES



Exquisite Party Rentals
Tuesday, August 21, 2007

Catered by Diane Eisenhauer, of Events of Excellence Catering.

Passed Appetizers:
Chilled Strawberry Watermelon Soup Sips, with Fresh Mint
Stuffed Baby Sunburst Squash, with Ratatouille and Truffle Aioli
Angus Beef Tartare on Warm Crisp Potato Croutons, Horseradish Crème Fraîche

First Course:
Herb Roasted Sweet Prawns, Summer Corn, Tomatoes and Saffron Butter

Second Course:
Baby Beet Cucumber Salad, with Roasted Almonds, Goat Cheese, Tangerine Vinaigrette

Entrée:
Pancetta-Wrapped Pork Tenderloin, with Blackberries and Balsamic Vinegar,French Green Beans and Yukon Potato Puree

Dessert:
Individual Peach Tarts, with House Made Raspberry Ice Cream



Eulipia Restaurant
Tuesday, April 17, 2007

Hors d'Oeuvres and No-Host Bar
Tomato Bruschetta with Garlic Crostini
Select Artisan Cheese with grapes and Water Crackers
Cold Smoked Salmon Flatbread with Wasabi Crème Fraiche

Caesar Salad with Hearts of Romaine, Parmigiano-Reggiano & Garlic Croutons

Choice of
Angel Hair Pasta (with Basil Pesto and Sun Dried Tomatoes,
with Spring Vegetables & Parmigiano Reggiano

Chicken Breast with Melted Brie (on Mashed Potatoes)
with Seasonal Vegetables & Roasted Garlic Sauce)

Grilled Hanger Steak (with Sautéed Mushrooms & Caramelized Onions)
with Fingerling Potatoes and Seasonal Vegetables

Atlantic Salmon Roasted (with Cashew Nuts, Marinated in Dijon Mustard),
with Seasonal Vegetables & Lemon Butter

Choice of
Lemon and Lime Pie
Crème Brulee
New York Style Cheesecake

Sodas, coffee, hot tea, iced tea




Sonoma Chicken Coop
Tuesday, March 20, 2007

Hors d'Oeuvres and No-Host Bar

Apple Harvest Salad
(salad greens with green apples, toasted almonds, dried cranberries,
fresh berry vinaigrette, and crumpled bleu cheese)

Choice of:

Rotisserie Chicken, with two sauces:
Warm Lemon Vinaigrette (virgin olive oil with capers, herbs, crushed garlic and lemon), and
Rooster Booster BBQ (chipotle pepper & brown sugar BBQ glaze)

Smokehouse BBQ Riblets
(boneless pork ribs grilled with chipotle BBQ glaze)

King Salmon fillet
(herb-grilled and served over lemon risotto)

Homemade Foccacia Bread

Leeky Mashed Potatoes

Fresh Green Beans

Chocolate Fondue, with dipping goodies

Coffee and Iced Tea