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



Grilled Kale and Fredricksburg Peaches

Ricotta, Candied Pecans, Honey Vinaigrette



Miso Seared Whitefish (GF)

Edamame Puree, Black Garlic, Breakfast Radish, Mint



Lemon Curd Tart

Candied Lemon, Passionfruit, Berries, Meringue

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