Hors d'oeuvre


Imported Cheese Platter with Fresh and Dried Fruits with Assorted Breads and Crackers


Port, Prosciutto & Fig Crostini

Blue Cheese & Bacon Puffs

Beef Tenderloin Canapes

Roasted Eggplant Cheesecake with Bruschetta

Fig Jam & Goat Cheese Crostini

Gulf Coast Shrimp Dip with Pita Chips

'Mini' Jumbo Lump Crab Cakes with Remoulade


First Course


Beef Carpacio with Arugula and Artichoke Dressing

Sweet Pea Pancakes with Lump Crab and Red Onion Creme Fraiche

Vegetable Tian with Watercress & Balsamic Reduction

Chilled Spanish Almond and Garlic Soup

Beet Ravioli with Truffle Butter Sauce

Heirloom Tomato Tart with Nicoise Olive Tapenade, Mixed Greens & Basil Vinaigrette

Smoky Tomato Soup with Flash Fried Prosciutto


Amuse Bouche


Chefs' Surprise!


Entree


Pan Roasted Black Grouper with Sour Orange Sauce and Martini Relish

With Celery Root and Parsnip Puree


Seared Scallops & Corn Cakes with Bacon Vinaigrette

Alongside Roasted Fresh Petit Pans


Herb & Citrus Marinated Chateau of Beef with Pomegranate Demi-Glace

Served with Truffled Fingerling Potatoes and Fresh Florida Sweet Peppers


Seared Duck Breast with Fig Sauce

With Baked Butternut Squash & Parmesan Polenta


Desserts


Toasted Coconut Layer Cake with Coconut Filling and Buttercream

Flourless Chocolate Cake with Raspberry Coulis

Pear Tart with Brandy Chantilly Cream

Traditional Creme Brulee with Candied Walnut Accompaniment

Zucchini Bread Pudding with Creme Fraiche Ice Cream










dinner parties

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'A Healthy Meal Starts with High Quality Protein & Farm-to-Table Vegetables'

 

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