Menus - Chef Matt
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Menus

Horsd’ Oeurves Menu
* Crowd Pleasers

Veggie
Miso Glazed Japanese Eggplant Lollipops
Pizzaladiere (Caramelized onion Tart) *
Truffled Edamame Tempura Fritters
Guryere Grilled Cheese sandwiches with Seasonal Compote *
Cucumber, Mango Relish, Guava Cream Canapé
Sesame Soba Noodles on an Asian Spoon
Wonton Cup of Brie, Pomegranate Seeds, and Truffle Honey *
Mushroom, Filo Turnovers
Artichoke and Gruyere Croquettes with Yellow Beet Remoulade
Endive of Roquefort, Caramelized Pecans and Jus d’ Apricot

Seafood
Crabcakes with Tropical Salsa *
Eggplant Pancake with Halibut, Tomato Confit, and 25 year Balsamic
Spicy Tuna Tartar with Avocado Crème on a Tortilla Chip *
Shrimp with Lemongrass Tzatziki on a Pita Chip
Deviled Eggs with Paddlefish Caviar
Chilled Yukon Gold Potato with Crème Fraiche and Caviar
Tiny Dill Scones with Smoked Salmon and Horseradish Cream
Oyster Shooters

Meat
Mini Wellingtons *
Prosciutto Wrapped Dates Stuffed with Cambozola
Prosciutto, Filo, Wrapped Asparagus *
Mini Burgers
Beef Satay with Thai Peanut Sauce

Poultry
Thai Chicken Drumette with Sweet Chili dipping sauce
Smoked Chicken and Proscuitto Bouchees
Tea Smoked Duck Breast on Sweet Potato Chip
Chicken Satay with Thai Peanut Sauce

Dinner Menus

Valentine’s

Heart of Palm Soup with Roasted Red Beet Remoulade Hearts and Heart Croutons

Raspberry Spinach Salad, Macadamia Nuts, and Stuffed Rosemary Goat Cheese Proscuitto Wrapped Dates

Lemongrass Heart Shaped Chicken with Spicy Strawberry Miso Yaki Sauce, Asian Sofrito, and Kaffir Lime Rice Pilaf

Pot de Crème au Chocolate

Winter

Asparagus and Broccoli Soup with Truffle Foam

Blood Orange Crab Salad

Braised Lamb Shank with Polenta Cake and Rapini

Pear and Cambozola Filo Turnover with Candied Nuts, Balsamic
Reduction and Lavender Ice Cream

Fall

Green Soup

Apple and Bacon Salad with Lychees and Chili Nuts

Brined Pork Chops with Quince Sauce and Celeriac Puree

Pumpkin Crème Brulee

Summer

Watermelon Gazpacho

Tasting of Heirllom Tomatoes with Burrata and 25 year Balsamic

Strawberry Miso-Yaki Salmon with Asian Sofrito and Kaffir Lime Rice Pilaf

Muscat and Cardamom Poached White Peach

Italian

Bruschetta

Farfalle with Bell Pepper Ragu

Grilled Roamine Caesar

Chicken Cacciatore