Cocktail attire was the theme at the O’Gara Coach Westlake Rolls Royce and Bentley grand opening in Thousand Oaks. CME girls handed out snifters with twelve years aged Dewar’s scotch dressed in black gowns. Men wore black bow ties and white sport coats.
The Menu for this monumental night tantamount to the occasion: Apple and Goat Cheese Bisque with Crème Fraîche, Deviled Quail Eggs with California White Sturgeon Caviar and Extra Virgin Olive Oil, Blinis with Dill Crème Fraîche and California White Sturgeon Caviar, Roasted Shallot Tartlet with Dungeness Crab, Roasted Chanterelle Mushrooms in a Parmesan Cup, and Dry Aged New York Steak with Blue Cheese and Bourbon-Caramel Sauce.
The dessert course included cassata cake (layers of sponge cake with sweetened ricotta, candied orange and dark chocolate), butterscotch pudding with caramel sauce topped with crème fraîche and Meyer lemon cake layered with Meyer lemon curd and garnished with candied lemon zest. 200 guests feasted on the meal courses while basking in the featured Bentley Continental GT among other Bentleys and Rolls Royce autos.