Summer – Winter 2019 – Ideas and suggestions for your event.
Appetizer – Canape:
Smoked Salmon Mousse with Crostini and Capers
Candied Fig and Walnut with Honey White Wine Reduction
Banana Curry Chicken Lollipops
Tiger Prawn Stuffed Zucchini, Shallot Cream Cheese, Chive, Roe
Confit Duck in Filo with Balsamic Raspberry Reduction
Goat Cheese Mascarpone Stuffed Dates in Prociutto
Lobster Avocado Salad with Jumbo Shrimp
Mini Maryland Crab Cakes with Ancho Romesco Creme
Roasted Butternut Squash and Shrimp Bisque
Chicken Vegetable Tortellini
Red Lentil Potato Vegetable
Pasta e Fagioli
Fillet Mignon, Crab in Brown Butter, Sauce Bearnaise
Pork Tenderloin Medallion, Pan Jus with Roasted Garlic Mash Potato
Chicken Ballotine, Spinach, Cremini, Egg with White Wine Reduction
Braised Shoulder of Pork, Red Bliss Potato, Roasted Root Vegetable
Confit Duck Leg, Pan Seared Breast, Wilted Spinach and Wild Mushroom
Whole Salmon Side, Roasted, Maple or Teriyaki Glaze
Our boutique menu is meant to detail various items we’re currently working on, excited about cooking and love to serve. The menu usually reflects many of the custom dishes and preparations which are popular with our guests.
As we journey into the season this menu will change and be updated periodically. It is by no means an “end all” to what’s available. We just like putting these together to help give people a better feel for what is possible at their private events. Any dish can be modified. All items on the boutique menu are usually reserved for on-location personal chef services and aren’t generally available for drop-off. If you have any questions or special requests please let us know.