Passed Hors D’Oeuvres Steak and Lobster sliced tenderloin and Maine lobster meat on a house fried yukon chip with black salt and garlic butter *gluten free* Tempura Sweet Potato with curry, peanuts and cilantro *vegan and gluten free* Fried Artichoke Heart in parmesan broth with parsley and roasted grapes *vegetarian* Chicken Confit with turmeric cream and ginger Blue Crab Profiterole lemon olive oil and celery
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Passed Hors D’Oeuvres
Steak and Lobster
sliced tenderloin and Maine lobster meat on a house fried yukon chip with black salt and garlic butter
*gluten free*
Tempura Sweet Potato
with curry, peanuts and cilantro
*vegan and gluten free*
Fried Artichoke Heart
in parmesan broth with parsley and roasted grapes
*vegetarian*
Chicken Confit
with turmeric cream and ginger
Blue Crab Profiterole
lemon olive oil and celery
Passed Hors D’Oeuvres cont’d
Grapefruit and Jicama
with avocado and sugared pecan dust *vegan and gluten free*
Fried Kale and Pine Nuts with warm feta, artichoke hearts and red pepper olive oil *vegetarian*
Displayed Hors D’Oeuvres
Lamb Shank Cubano
red wine braised pulled from bone on a pressed torta roll with dijonaisse
with house cured bread and butter pickles
Pear Compote Crisp
with Robiola due Latti sherry reduction on dried fruit crisp *gluten free*
Sprout Skewer
brussels roasted with butter and sea salt skewered with sweet Peppadew peppers, sprinkled with crushed almonds, and finished with a balsamic glaze *vegan and gluten free*
Seafood Fromage Tarts
topped garlic butter bay scallops, bay shrimp and melted gruyere and parmesan
finished with lemon and herbs
Fried Chicken lollipop drizzled with maple bacon sauce
Displayed Hors D’Oeuvres cont’d
Southern Ham Rolls
Hawaiian rolls with cured ham, swiss cheese, horseradish and brown sugar