Sample Menu - Benefits & Galas

Passed Hors D’oeuvres

Venetian Lamb and Golden Potato Loli-pops with Minted Tomato Chutney

Petite Scallop on the Half Shell with Champagne Leek Butter Sauce and Caviar

 Tandoori Spiced Beef atop Pappadam with Onion Chutney and Mustard Greens

Velvet Asparagus Soup Sipper with Truffle Accent & Smokey Crème Fraîche

Mini Apple Bread Pudding with Honey Seared Foie Gras and Walnut Chutney

Lemon and Onion Tarts with Sautéed Lobster Relish

 

Pre-Set First Course

Salad of French Country Duck Confit
Atop Mediterranean Green Lentil Drums with a Whimsical Beet Crown
Nest of Xeres-dressed Frisée & Garden Vegetable Confetti

 

Intermezzo

Apple Cider Granita with Cinnamon Foam and Granny’s Umbrella

 

Sit Down Dinner

Turbans of Costa Rican Tilapia and Lemon Risotto
Poached Baby Fennel, Cured 100 Tomatoes & Roasted Garlic Braising Greens
Tomato Fume and Crispy Fried Leeks

 

Plated Dessert

Stilton Custard Tart Traveling with Port Wine Bosc Pears
Black Currants in Muscat Syrup