Fall 2018

Canapes and Stationary  

Passed

 Golden Beets with Caramelized Goat Cheese and Lentils

Artichoke Galettes with Leeks and Chanterelles

Crispy Parsnip Pancakes under Green Apple Horseradish Slaw

Grilled Zucchini with Indian Spiced Lentils and Greek Yogurt

Sweet Potato Rounds with Smokey BBQ Sprouts

Tuna Sashimi with Soy, Chive and Sesame

Tuna Nicoise Bite on Local Fingerling with 3 Minute Egg

Fried Oysters with Lemon Saffron Aioli

Local Fluke Ceviche with Avocado, Cilantro and Jalapeno

Slow Cooked Salmon Cones with Avocado and Coriander

Smoked Salmon on Potato with Caviar and Crème Fraiche

Lobster and Cod Cakes with Remoulade

One Bite Chicken Burgers with Secret Sauce

Chicken Tikka Masala on Papadum

Fried Chicken on Biscuit with Salted Caramel Drizzle

Iberico Ham with Fried Artichoke, Melon and Manchego

Spicy Short Rib Empanada with avocado and pineapple

Rare Sirloin on Crostini with Horseradish and Sea Salt

 Platters

 Baked Brie with Apricot Jam

Fire Roasted Artichokes with Sriracha Mayo

Chick Pea Rice Fritters with Mint Lemon Dip

Farmers Market Crudite with Beet Hummus

Crostini with Bourbon Peaches and Lardo

Baked Stuffed Winter Vegetables

Pear and Gorgonzola Pizzette

Lemony Smoked Trout Dip with Labneh, Chives and Dill

Smoked Salmon Pizza with Marscapone and Chive

Asian Turkey Meatballs with Sriracha and Scallion

Chicken Satay with Peanut Sauce

Sweet Potato, Balsamic Onion and Sopressata Pizza

Lamb Skewers with Feta and Salsa Verde