Winter Wedding Buffet
Passed Hors d’Oeuvres
Grilled and Chilled Jumbo Prawns
with Thai basil-coconut dipping sauce
Prosciutto and Pear Tartlet
with Fabrique Delices duck prosciutto, anjou pear, Bellwether ricotta, basil chiffonade, balsamic reduction
Deviled Egg Trio
classic-dill, curry-nigella and sriratcha-bacon-jalepeno
Entreés
Argentine Tri-Tip Steak
with tarragon chimichurri and pickled carrot ribbons
Cumin-Crusted Salmon
with corn salsa, coriander crema and micro cilantro