| Alaskan Lump Crab Meat In Seaweed Cup |
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lump crab meat served in a homemade whole wheat and seaweed cup, topped by a multi-colored seaweed salad and ponzu dressing |
| Bengali Tomato Chutney Cucumber Barrel |
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sweet and sour beef steak tomato chutney, delicately dressed by a crystal cilantro leave |
| Pastrami Lamb Filet & Figs Chutney |
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filet of lamb rubbed with our own blend of spices, roasted and served on a sun dried tomato and garlic crouton and fig chutney. drizzled with basil oil and studded with a parmesan crisp |
| Tanqueray Scottish Smoked Salmon Roulade |
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homemade smoked salmon spiked with tanqueray gin and rolled with herbed boursin cheese into a fresh whole-wheat crepe. topped with fresh salmon roe and a sprig of dill |
| Farm Fresh Goat Cheese And Beef Carpaccio |
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thinly sliced filet of beef rolled with locally farmed goat cheese and topped with black olive tapenade placed on a delicate crouton |
| Mini Caesar Salad And Crispy Bacon |
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served in a fresh herb cup and topped with apple smoked croutons |
| Gazpacho Shot Glass |
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yellow and red gazpacho layered in a shot glass and drizzled with a fennel and pernod coulis |
| Duck Foie Gras And Cognac Marinated Prune |
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marinated prune filled with fresh foie gras |
| Black Pepper Crusted Foie Gras |
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duck foie gras mousse topped with cracked black peppercorn praline and placed on toasted brioche |
| Caribbean Shrimp Cocktail |
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perfectly poached jumbo shrimp served with a mango jalapeno cocktail sauce |
| Sushi And Rolls |
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original combinations of japanese delicacy prepared to order and served on a specially lit bamboo tray |
| French Cantaloupe Veloute |
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shaved prosciutto di parma and fresh mint floating on a delicate puree of french melon, served in a shot glass |
| Yellow Fin Tuna And Truffle Tartare |
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flavorful tuna tartare blended with winter truffle and placed on a delicate cone-shaped tuile |
| Goat Cheese Cone |
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lacey parmesan tuile shaped into a cone and filled with a light, fluffy goat cheese cream |
| Mini Goat Cheese Pissaladiere |
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mini onion pissaladiere topped with goat cheese, marinated nicoise olives and sun-dried tomato caviar |
