The Cornell Club
Pages
Dishes
| Baklava | |
| Oysters in Escabeche Sauce | |
| Shrimp with Romesco Sauce | |
| Chick Pea Puree in Baby Pita | |
| Cumin Flavored Mushroom Salad | |
| Endives with Eggplant Relish | |
| Spicy Meat Turnovers | |
| Polenta Gnocchi with Oven Dried Tomatoes, Herbs, Pancetta, Pinenuts, Marscapone and Pecorino Cheeses | |
| Blood Orange Sorbet | |
| 1991 Ciro Riserva Duca San Felice | |
| Roast Squab with Moroccan Spices, Israeli Cous Cous and Roasted Vegetables | |
| Arugula, Endive and Radicchio with a Sherry Wine Vinaigrette, Raisins and Gorgonzola Croutons | |
| 1996 Muscat de Beaumes de Venise | |
| Chocolate Ganache Pyramid Filled with a Ginger Creme Brulee with Grand Marnier Sauce and Raspberry Coulis | |
| Rugelach | |
| Petite Fours | |
| Coffee Service | |
| 1996 Allegrini Valpolicella Classico | |
| Spanish Tapas Tasting |