Beet and goat cheese spoons
The classic pairing of ruby beets and white chevre sprinkled with hazelnuts and olive oil, presented in a contemporary form
Grugeres with Roquefort spread
Cheeseballs melt in your mouth favorite stuffed with blue cheese
Beef burgundy in steamed new potatoes
Hearty slow braised beef stuffed inside with slow new roasted potatoes and served warm
Sesame pork satay with spicy peanut sauce
Pork skewers coated with sesame seeds, seared, and then served with a spicy coconut-peanut sauce as served in the Far East
Bay scallop ceviche
A South American favorite using citrus juice which “cooks” the scallops without heat. Mixed with cilantro, jalepeno, bell peppers, cilantro, and served with an avocado mousse and tortilla chips
Chorizo and manchego stuffed mushrooms
Spanish sausage stuffed in mushrooms with onion confit and topped with Spanish dry cheese; our version of beef stuffed mushrooms
English pea hummus with lavash
A Middle Eastern dip, using English peas instead of the classical chickpeas, pureed with tahini, garlic, lemon juice, olive oil, and served on a flatbread cracker
Prosciutto wrapped vanilla poached pear
Cured Italian ham wrapped around a slow poached pear, salty mixed with sweet, and served with a sherry gelee (sherry jelly)
Tarragon chicken tartlets
Grilled chicken mixed with tarragon, grapes, walnuts, celery, and a dijon-mayonnaise sauce and served in a toasted filo tartlet
Chocolate-hazelnut cakes
A classical French pairing of chocolate and roasted hazelnuts served warm with a rich chocolate sauce
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