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 | Plated Appetizers
Brie Cheese, Chestnut and Cranberry Phyllo Purses
With Pear, Figs and Port Wine Sauce
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Sautéed Lobster Cake
With Wilted Greens, a Mango Compote and a Gingered Cactus Pear Jus
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Roast Breast of Squab and Seared Foie Gras
Over a Mushroom Sage Civet with a Polenta Waffle
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Wild Mushroom Risotto
With Freshly Shaved Italian Winter White Truffles and Funghi Jus
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Peeky Toe Crab Cake
With Pistou Broth, Micro Greens and Tomato-Fennel Puree
Sashimi Grade Ahi Tuna Tartare
In an Edible Bowl with Wasabi and Red Curry Snakes
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Lobster and Sweet Pea Risotto
With Reggiano Parmigiano in a bed of Lobster Brodo
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Osetra Caviar Beggar’s Purses
With Chives and Crème Fraiche in a Citrus Crepelo
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Malpeque Oysters on Ice
With Veuve Cliquot Champagne and Osetra Caviar
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Porcini Crusted Wapiti Elk Wellingtons
With a Cremini Mushrooms Sauce
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Thai Smoked Salmon with Citronella Root Pancakes
With a Citrus Lavender Foam
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Bruschetta Toscana
Topped with Homemade Ricotta, Tomato and Basil |
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