Appetizers | Sweet & Savory | Spring Multi-Course Meal

Appetizers

Curried Almond Foie Gras Truffles

White Asparagus Spoons with Olive Compote and Asparagus Froth

Rosemary Scented Lamb Crepes with Radicchio and Micro Arugula

Corn Fried Oyster Spoons with Lardoons and Morbier

Roasted Candy Stripe and Golden Beet Chevre Spoons

Portobello Mushroom and Boursin Tartlets

Heirloom Tomato Shooters with Basil and Candied Meyer Lemons

Spicy Crab Wonton Dumplings with Citrus Dipping Sauce

"Stuffed" Baby Tomatoes with Buffalo Mozzarella, Olive Tapenade, and Basil

Crispy Wild Mushroom Risotto “Lolly Pops” with Lemon Basil Cream

“Sashimi” Style Escolar Bundle with Toasted Garlic and Watermelon Radish

Jumbo Lump Crab Crakes with Corn, Chilies, and Fennel Remoulade

Braised Oxtail Nacho with Smoked Onion Guacamole and Mango Pico

Bilinies with Chive Crème Friache and Salmon Caviar (Substitute other Caviar or Smoked Salmon)

Bacalao Rouette on Toasted Crouton with Spanish Green Olives and Lemon

Espresso Grilled Strip Loin with Cherimoya and Charred Poblano Crouton

Sesame Crusted Ahi Tuna with Yuzu-Cucumber Compote on Lotus Root Chips

Roasted Lamb Loin with Caramelized Onion, Sheep’s Milk Feta, and Garlic Aioli

Asian Style Shrimp “Flautas” with Wasabi-Avocado Mousse

Pepper Smoked Duck Breast with Lavender Onion Marmalade and Balsamic