06/14/2012
10th Annual Bonny Doon Art and Wine Menu
Provided by Bonny Doon Catering
Prosciutto wrapped fresh figs
Wild mushroom and sage calzone
Mediterranean pizzetas served two ways
Savory pancetta and asparagus frittata bites topped with sour cream and chive
Heirloom tomato and fresh mozzarella with sweet basil platter served with herb foccacia
Smoked salmon and dill creme fraiche with capers on crostini
Ricotta and artichoke with preserved lemon on crostini
Cannellini and roasted garlic with scallions on crostini
Antipasto platter with salami and provolone
Cherry tomato, melon and mint skewers with pomegranate balsamic reduction
Assorted hard cheeses with dried fruit and nuts
Seasonal fresh berries
Gorgonzola and honey with lavender shortbread
Brie and jalapeno preserve with pistachio shortbread
Goat cheese and apricot compote with rosemary shortbread
Cranberry almond chocolate biscotti
Dark chocolate crinkle cookies
Petite meyer lemon turnovers