The very best of Floridian and California Cuisine

The Primo Refreshments
“Van Gogh” Raspberry Vodka Cosmopolitans
MerSoleil Chardonnay Napa Valley 2000
Cain 5 “Cuvee NVO” Napa Valley 2001
Grgich Hills Chardonnay Napa Valley 2000

Appetizers

Sherry soaked California Dates and Figs
Complimented with a whipped garlic mascarpone, fresh Basil, Prosciutto and Balsamic Vinaigrette

Dolmades
California Vineyard grapes leaves stuffed with seasoned beef and lemon rice

Steam grilled Artichokes
Stuffed with roasted red pepper fruit salsa and smoked Roma tomato Vinaigrette

Giant seared Portabella Mushrooms
Filled with lump Crab meat, Asiago cheese, fresh Oregano and Truffle oil drizzle

Crostini
Grilled French bread topped with a Duxelle of Porcini, Button and Crimini mushroom Pesto with fresh Herbs

Original Caesar Salad
Whole leaf romaine hearts with home made Caesar dressing and Crostini Pizetta Croutons

Oscar’s grilled Chicken
Seared and topped with Asparagus, Blue Crab meat, shrimp, scallops, whole Crawfish and Maltese Hollandaise Sauce

Trilogy of Gulf of Mexico Purple Trigger fish, Scamp and Grouper
Broiled and finished with a Caribbean Mango and Georgia Peach fresh Pico De Gallo Salsa

THE BIG FINALE

Grilled Fresh Georgia Yellow Peaches and Juicy California Apricots
Served with a mouth watering Hagandaz Vanilla Ice cream and Nectarine Mascarpone

 

MENU DESIGN AND RECIPES BY DONNI G AND GREGO “GREGOART” IN JUNE OF 2004

 

 

The 2004 Ya-Ya gathering luncheon at Wild Bill and Donna’s bay side home in Pensacola, Florida.

click here to read Grego's Ya Ya Grits short story

 

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