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