Plated Appetizers 

  • Vegetable En croute: Grilled Vegetables Layered lightly with Goat Cheese and Rolled in Crisp Puff Pastry. Served with a Red Bell Pepper Puree and Pesto Oil Drizzle
  • Wild Mushroom Strudel in Puff Pastry on Truffle Brandy Reduction
  • Jumbo Sea Scallops Wrapped in Bacon, Lemon Oil with Micro Greens
  • Wild Mushroom Risotto topped with Perfectly Seared Jumbo Sea Scallops
  • Jumbo Seared Sea Scallops over Sweet Pea Puree with Micro Greens
  • Diver Scallops with Summer Squash, Crispy Prosciutto and Sun Gold Tomato
  • Butternut Squash Risotto Topped with Summer Greens (can add scallops to this)
  • Jumbo stuffed Portabella Cap Baked with Succulent Stuffing of Rice, Diced Genoa, and layered with Roasted Peppers, thin sliced Sopressata and drizzled with Balsamic ReductionVegetarian Cous Cous stuffed Pablano Pepper topped with Queso Fresco Topped with Micro Greens Served over Black Bean Puree
  • Butternut Squash Risotto
  • Lump Crab Cake Served over Mustard Sauce with Micro Greens
  • Vegetable Spring Roll with Plum Sauce
  • Shrimp Egg Roll Soy Ginger Sauce
  • Potato Pancake with Shredded Slaw, Sour Cream and Sautéed Apple
  • Seared Medium Rare Duck Breast with Chutney and Seasonal Blossoms
  • Mini Lamb Chops served with Rosemary and Caramelized Onion Au-Jus
  • Garlic Butter Shrimp
  • Mushroom Polenta Diamond with Sweet Pea Puree
  • Seafood Salad on Belgium Endive Spears
  • Caramelized Cipollini Onion Tartlet
  • Twice Cooked Potato with Caviar
  • BLT Bite and Chilled Tomato Soup Shooter
  • Spinach Puff
  • Bacon Cheese Burger Meatball
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