Wonderland ParTEA Menu
The “TEA”
A selection of fine local wines, micro-brews and other TEA-totalling refreshments
Passed Appetizers
- Rice Croquetes
- White Bean and Artichoke Brandade
Amuse Buche
Kelly’s Grilled Sourdough Bruschetta with Char-Broiled Salmon and Arugula
Second Course
Romaine Leaves tossed with Avocado Slices, Roasted Sweet Corn Kernels, Pear Tomatoes and Toasted Pine Nuts.
Third Course
Grilled Local Organic Vegetables on a bed of Shaved Parmesan Polenta with Fresh Basil Oil and Cracked Black Pepper
…and
Marinated and Char-Broiled New York Strip with Roasted Garlic, Maytag Blue Cheese and Wilted Spinach
Fourth Course
Baked Stuffed Peaches with House Made Vanilla Ice Cream and Strawberry Sorbet
Eat Drink and Be Merry
ParTEA Menu sponsored by Kelly’s French Bakery
Prepared by Mark and Kelly Sanchez with Chef David Steinmann
Served by Academy Students, Staff & Wonderland Characters
Main Courses will served platter style at each table