Spring Cocktail Party

September 26th, 2010

Heavy Appetizer Buffet

Asparagus & Salmon
Asparagus wrapped with Smoked Salmon; Orange Oil and Chive Blossoms

Squash Blossoms
Fried with Goat Cheese

Smoked Trout
Crème Fraiche, Preserved Lemon, Peppercress

Beef Tataki
Tamari Glaze, Pickled Cucumber

Seared Scallop
Fois Gras, Popcorn Shoots, Balsamic Vinegar,
Grilled Watermelon Radish

Shrimp & Lemongrass
Ground Shrimp with Shiitake Mushrooms on a Lemon Grass Skewer
with a Thai Basil Gastrique

Mushroom & Tofu Spring Roll
Wild Mushrooms marinated with Ginger, Garlic, Tamari and Sake with Butter Lettuce and Rice Noodles; Served with a Peanut Vinaigrette

Ume Glazed Pork
With Sesame and Shiso on a Wonton

Cinnamon Pulled Pork Biscuit
Sonoma Dry Jack, Pickled Cucumber

Duck Confit Crepe
Duck Confit with Daikon, Spring Onions and Kimchee rolled in a Rice Crepe
Served with Green Garlic Ponzu

Beef & Strawberries
Beef Carpaccio with Dehydrated Strawberries and Arugula