Ambassador’s Ball Menu Options
Saturday October 7, 2017

 Menu prepared by the world-class chef Giuseppe "Pino" Posteraro, a James Beard Award recipient, 2007 Golden Plate Winner, and proclaimed Chef of the Year by Vancouver Magazine.
Pino has been entrusted to oversee our fine dining experience.
Celestino Posteraro and Ricardo March will pair the four courses with the finest Batasiolo Wines provided by Fiorenzo Dogliani.  Fiorenzo will also provide the white truffles flown in from Italy for the evening.


Tray Passed Hors d’ oeuvres
Bacon Wrapped Dates
Kalamata Olive and Artichoke Tartlet
Brie, Dried Fruit and Pecan in Brick Dough
Granola Crusted Brie
Parmesan Artichoke Hearts
Spinach and Artichoke Tortilla Crisp

First Course
Roasted Golden Beet and Goat Cheese Terrine
Baby Heirloom Lettuce, Shaved Fall Vegetables
Grilled Valencia Orange Vinaigrette
OR
Tomato Melon Gazpacho
Crisp Sereano Jamon, Tomato Chervil Salad
Sherry Glaze

Second Course
Charred Octopus or Pan Seared Diver Scallop
Lemon Garbanzo Mousse, Crispy Chickpeas, Chorizo Mignonette
Micro Watercress

Entrée Options
Tempranillo Glazed Short Rib
Mahon Risotto, Aleppo Glazed Heirloom Carrots
Caramelized Cipollini Onions
OR
Wood Fired Filet
White & Green Asparagus, Patatas Bravas
Salsa Verde

Dessert Options
Passion Fruit Cheesecake, Butterscotch Toffee, Tropical Fruits, Coconut Syrup
~
Caramelized Banana Tiramisu with Sea Salt
~
Salted Caramel Filled Chocolate Torte, Raspberry Coulis

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