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CALSCALE:GREGORIAN
BEGIN:VEVENT
DTSTART;VALUE=DATE:20160603
DTEND;VALUE=DATE:20160604
TRANSP:TRANSPARENT
X-MICROSOFT-CDO-ALLDAYEVENT:TRUE
SUMMARY:STELLA STEAKHOUSE POP UP DINNER 6.3.16
DESCRIPTION:Dinner Menu\n\nWelcome\n\nsparkling aperitif\n\nCanapes\n\nsplit marble potatoes\, creme fraiche\, butter\, caviar\, chive\n\nminiature crab louie\, endive cup\, orange supreme\n\nfire roasted asparagus and cherry tomato salad\, sauce bernaise\n\nboeuf bourguignon stuffed mushrooms\, horseradish-bleu cheese cream\n\nAmuse\n\noysters on the half shell\, yuzu-chili champagne mignonette\, scallion\n\nFirst Course\n\nenglish pea puree with salad of asparagus tips\, chioga beet\, ranier cherry\, alfalfa\, and arugula\, 30yr balsamic vinaigrette\, walnuts and crottin cheese\n\nSecond Course\n\nseared foie gras\, sweet pumpernickel bread\, chicories\, aprium preserve\, sauternes gastrique\n\nThird Course\n\nin-shell lobster gratin\, gruyere\, calvados-mustard buerre monte\, truffle\, micro fennel\n\nFourth Course\n\nprime filet mignon\, sous-vide bone marrow "yorkshire" bread pudding\, glazed haricot verts\, black garlic demi-glace\n\nDessert\n\nhomemade vanilla gelato between duo of bananas foster and cherries jubilee\, crumbled espresso meringue
X-ALT-DESC;FMTTYPE=text/html:<p style="border-width: 0px\; box-sizing: border-box\; margin: 0px 0px 23px\; word-break: normal\; color: rgb(0\, 0\, 0)\; font-family: 'Open Sans'\, 'Helvetica Neue'\, Helvetica\, Arial\, sans-serif\; font-size: 16px\; line-height: 26.4px\;">&nbsp\;</p>\n\n<div class="ezcol ezcol-one-half" style="border-width: 0px\; float: left\; margin-right: 45.5938px\; position: relative\; word-wrap: break-word\; width: 547.188px\; color: rgb(0\, 0\, 0)\; font-family: 'Open Sans'\, 'Helvetica Neue'\, Helvetica\, Arial\, sans-serif\; font-size: 16px\; line-height: 26.4px\; box-sizing: border-box !important\;">\n<p style="border-width: 0px\; box-sizing: border-box\; margin: 0px 0px 23px\; word-break: normal\; max-width: 100%\;"><span style="border-width: 0px\; box-sizing: border-box\; color: rgb(128\, 0\, 0)\;"><span style="border-width: 0px\; box-sizing: border-box\; font-weight: 700\;">Dinner Menu</span></span></p>\n\n<p style="border-width: 0px\; box-sizing: border-box\; margin: 0px 0px 23px\; word-break: normal\; max-width: 100%\;"><span style="border-width: 0px\; box-sizing: border-box\; font-weight: 700\;">Welcome</span><br style="border-width: 0px\; box-sizing: border-box\;" />\nsparkling aperitif</p>\n\n<p style="border-width: 0px\; box-sizing: border-box\; margin: 0px 0px 23px\; word-break: normal\; max-width: 100%\;"><span style="border-width: 0px\; box-sizing: border-box\; font-weight: 700\;">Canapes</span><br style="border-width: 0px\; box-sizing: border-box\;" />\nsplit marble potatoes\, creme fraiche\, butter\, caviar\, chive<br style="border-width: 0px\; box-sizing: border-box\;" />\nminiature crab louie\, endive cup\, orange supreme<br style="border-width: 0px\; box-sizing: border-box\;" />\nfire roasted asparagus and cherry tomato salad\, sauce bernaise<br style="border-width: 0px\; box-sizing: border-box\;" />\nboeuf bourguignon stuffed mushrooms\, horseradish-bleu cheese cream</p>\n\n<p style="border-width: 0px\; box-sizing: border-box\; margin: 0px 0px 23px\; word-break: normal\; max-width: 100%\;"><span style="border-width: 0px\; box-sizing: border-box\; font-weight: 700\;">Amuse</span><br style="border-width: 0px\; box-sizing: border-box\;" />\noysters on the half shell\, yuzu-chili champagne mignonette\, scallion</p>\n\n<p style="border-width: 0px\; box-sizing: border-box\; margin: 0px 0px 23px\; word-break: normal\; max-width: 100%\;"><span style="border-width: 0px\; box-sizing: border-box\; font-weight: 700\;">First Course</span><br style="border-width: 0px\; box-sizing: border-box\;" />\nenglish pea puree with salad of asparagus tips\, chioga beet\, ranier cherry\, alfalfa\, and arugula\, 30yr balsamic vinaigrette\, walnuts and crottin cheese</p>\n\n<p style="border-width: 0px\; box-sizing: border-box\; margin: 0px 0px 23px\; word-break: normal\; max-width: 100%\;"><span style="border-width: 0px\; box-sizing: border-box\; font-weight: 700\;">Second Course</span><br style="border-width: 0px\; box-sizing: border-box\;" />\nseared foie gras\, sweet pumpernickel bread\, chicories\, aprium preserve\, sauternes gastrique</p>\n\n<p style="border-width: 0px\; box-sizing: border-box\; margin: 0px 0px 23px\; word-break: normal\; max-width: 100%\;"><span style="border-width: 0px\; box-sizing: border-box\; font-weight: 700\;">Third Course</span><br style="border-width: 0px\; box-sizing: border-box\;" />\nin-shell lobster gratin\, gruyere\, calvados-mustard buerre monte\, truffle\, micro fennel</p>\n\n<p style="border-width: 0px\; box-sizing: border-box\; margin: 0px 0px 23px\; word-break: normal\; max-width: 100%\;"><span style="border-width: 0px\; box-sizing: border-box\; font-weight: 700\;">Fourth Course</span><br style="border-width: 0px\; box-sizing: border-box\;" />\nprime filet mignon\, sous-vide bone marrow &ldquo\;yorkshire&rdquo\; bread pudding\, glazed haricot verts\, black garlic demi-glace</p>\n\n<p style="border-width: 0px\; box-sizing: border-box\; margin: 0px 0px 23px\; word-break: normal\; max-width: 100%\;"><span style="border-width: 0px\; box-sizing: border-box\; font-weight: 700\;">Dessert</span><br style="border-width: 0px\; box-sizing: border-box\;" />\nhomemade vanilla gelato between duo of bananas foster and cherries jubilee\, crumbled espresso meringue</p>\n</div>\n
LOCATION:Stella at the Cedar House Sport Hotel | 10918 Brockway Rd Truckee\, CA 96161
UID:e.2339.1017
SEQUENCE:3
DTSTAMP:20260417T183107Z
URL:http://chamber.sdbxstudio.com/events/details/stella-steakhouse-pop-up-dinner-6-3-16-06-03-2016-1017
END:VEVENT

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