Autumn Harvest Plated Birthday
PASSED HORS D’OEUVRES
Deep Sea Scallop Spoon
with grapefruit sambal, coconut cream & micro cilantro
Wild Mushroom Phyllo Tart
mushroom duxelle, chevre, lemon thyme
SALAD
Sicilian Citrus Salad
with chicories, fennel, kalamata olives, dill,
macerated red onion & lemon dressing
Main Course
choice of
Sablefish & Brown Butter Capers
with broccoli di cicco, sunchoke puree, lemon,
pine nuts & sunflower sprouts
or
Moroccan Chicken
with preserved lemon, slivered almonds, olives,
honey, ginger, zaatar & fresh herbs
DESSERT
Oolong Tea Creme Brulée

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