Summer Plated

Passed Hors D'oeuvres

Black Fin Tuna Spoons (GF)

With Fennel, Grapefruit, and Cilantro

 

Pastrami Crusted Beef Tataki

With Leek Aioli and Goat Feta on Brioche Toast

 

Seared Falafel Fritters (GF/V)

With Za’atar Creme Fraiche

 

First

Grilled Kale and Fredricksburg Peaches

Ricotta, Candied Pecans, Honey Vinaigrette

 

Second

Miso Seared Whitefish (GF)

Edamame Puree, Black Garlic, Breakfast Radish, Mint

 

Dessert

Lemon Curd Tart

Candied Lemon, Passionfruit, Berries, Meringue

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