Shully’s Cuisine & Events
Celebrating 25 Years – 1983 – 2008
Menu for UWM Viennese Ball
Saturday, March 8, 2008

Signature Drink Passed Upon Guest Arrival
Klimt’s Cherry Cocktail (Gustav)
Pitted cherries, Gray Goose, Fresh Lime juice, Simple Syrup & Dry Sparkling Wine

Passed Hors d’oeuvres Upon Guests Arrival
Ventre de Porc – House Cured Bacon Glazed and Cooked Crisp
White Truffle Polenta Bites with Grated Parmesan, Truffle Oil & Chopped Herbs
Grilled Fontina Cheese & Pesto Panini Canapé
Sauté of Bay Scallops in Vermouth Cream Sauce – Petite Pastry Shell

1st Course
Soup & Salad
4oz. Demi Tasse Cup of Warm & Rich Sherry Mushroom Bisque
Accompanied with
Bouquet of Butter Greens & Red Tip Leaf Lettuce Banded with a Thin Slice of Zucchini
Garnish of Tear Tomato and Micro Greens
Finished with Champagne Shallot Vinaigrette Dressing

Artisan Rolls & Butter

Twin Entree
Onion Crusted Steer Filet Steak & Salmon Stack
Butter Seared Filet Steak Crusted with Onion & Cooked to Medium Rare
Accompanied with Twin Medallions of Salmon Stacked with Thin Potato Slices & Leek
Served with a Mild Onion & Tomato Soubise Sauce
Liptauer Cheese Filled Broiled Whole Tomato
Potato Dumpling with Butter & Crumb Sprinkles

Buffet Desserts & Café
Petite Apple Strudel with Powder Sugar
Sacher Torte Bites
Dotterbusserl – Apricot Jam Filled Cookie Kisses
Vanilla Butter Crescents
Martini Glass of Chocolate Bread Pudding with Sour Cherry Compote & Chocolate Sauce
Lemon Cloud with Poppy seed Biscuit in White Demi Tasse Cup

Alterra Fresh Brewed Regular & Decafe Coffee in Samovar

We are grateful for the support of the sponsors of the 31st Annual Grand Viennese Ball.