These are a few examples of my clients favorite menus from previous events.
* Amuse - Scallop Sandwich
* Tomato Basil Bisque with garlic and goat cheese croutons
* Osso Bucco with Gremolota, sautéed leeks and broccoli rabe, on top of a Parmesan Portabella Risotto
* Berry Custard Tart with a Crème Anglaise Sauce
* Amuse - Spicy Thai panko shrimp wrapped in an endive leaf
* Mushroom Salad with micro greens and frisse with citrus vinaigrette, Maytag blue cheese
* Soy - Citrus glazed Salmon or Ahi Tuna with Japanese stir fry vegetables.
* French Toast bread pudding with maple-walnut ice cream
* Amuse - Stuffed Figs with Gorgonzola and aged balsamic drizzle
* Lobster Spring Rolls with a mango-pineapple chutney
* Argentine skirt steak stuffed with caramelized onions, goat cheese and kale, topped with Chimichurri
* Apple Bourbon bread pudding with a caramel sauce
