(please choose 1 dish from each category to create your own Tantalizing Tastes)

Amuse bouche

  • Smoked baked salmon bites on cucumber slice with mango sesame salsa.
  • A Fungi and sundried risotto cake with roasted red pepper pesto sauce.
  • A Grilled chili lime shrimp with garlic aioli on a toasted pita point.
  • Caprese -cherry tomatoes stuffed with fresh mozzarella ovaline, basil leaf and reduction of balsamic.

Salad and Appetizers

  • Herbed goat cheese and roasted vegetable terrine drizzled with truffle oil, served over baby mixed greens.
  • Pumpkin and chicken stuffed won tons with a spicy soy butter sauce.
  • Baby greens with roasted baby vegetable rice wine and tarragon dressing.

Entrees

  • Beef medallions seared with crushed peppercorn medley, Dijon and red wine with asparagus and mushroom couscous.
  • Salmon stuffed with crab sauced with a lite and fresh tarragon tomato sauce, served Quinoa roasted vegetable herb salad
  • Herb crusted halibut served with a spicy pineapple ginger salsa served with roasted assorted baby vegetables.
  • Pistachio and panko incrusted rack of lamb; three chops served with red wine veal reduction with herb roasted vegetables and roasted garlic piped potatoes. I could also substitute with salmon filet served with mango blueberry salsa.
  • Seared sea scallops served with sambucca citrus butter sauce, with roasted asparagus and mango pineapple couscous with a spicy tang.

Dessert

  • Whole wheat crepes with nutmeg cinnamon whipped cream and assorted berries with chocolate shavings atop.
  • Apple baggers purse with orange caramel sauce and French vanilla ice cream.
  • Chocolate flourless cake with creamy chocolate center, served with espresso vanilla sauce.
Tags: 
Rick

Menus

(please choose 1 dish from each category to create your own Tantalizing Tastes)

Amuse bouche

  • Smoked baked salmon bites on cucumber slice with mango sesame salsa.
  • A Fungi and sundried risotto cake with roasted red pepper pesto sauce.
  • A Grilled chili lime shrimp with garlic aioli on a toasted pita point.
  • Caprese -cherry tomatoes stuffed with fresh mozzarella ovaline, basil leaf and reduction of balsamic.

Salad and Appetizers

  • Herbed goat cheese and roasted vegetable terrine drizzled with truffle oil, served over baby mixed greens.
  • Pumpkin and chicken stuffed won tons with a spicy soy butter sauce.
  • Baby greens with roasted baby vegetable rice wine and tarragon dressing.

Entrees

  • Beef medallions seared with crushed peppercorn medley, Dijon and red wine with asparagus and mushroom couscous.
  • Salmon stuffed with crab sauced with a lite and fresh tarragon tomato sauce, served Quinoa roasted vegetable herb salad
  • Herb crusted halibut served with a spicy pineapple ginger salsa served with roasted assorted baby vegetables.
  • Pistachio and panko incrusted rack of lamb; three chops served with red wine veal reduction with herb roasted vegetables and roasted garlic piped potatoes. I could also substitute with salmon filet served with mango blueberry salsa.
  • Seared sea scallops served with sambucca citrus butter sauce, with roasted asparagus and mango pineapple couscous with a spicy tang.

Dessert

  • Whole wheat crepes with nutmeg cinnamon whipped cream and assorted berries with chocolate shavings atop.
  • Apple baggers purse with orange caramel sauce and French vanilla ice cream.
  • Chocolate flourless cake with creamy chocolate center, served with espresso vanilla sauce.