VEGETARIAN DELIGHTS

Heirloom Tomato and Manchego Croustini- with tequila caramalized shallots

Charred Asparagus- with frisee and poached egg

Charred Black Bean Empenadas- with lime crema

Vegan Ethiopian Meal- on Injara

Shaved Golden Beets, Pineapple- with heirloom tomatos, beet oil - meyer lemon vinaigrette with chervil and edible orchids

BUFFETS AND WEDDINGS

Fall Buffet

 

Spicy Nuts & Warm Assorted Olives

Assorted Cheese, Procuitto Parma, Breadsticks & Crackers

Apricot Toasted Almond Baked Brie
Sliced Crusty Baguette

Procuitto Stuffed Wrapped Dates with Goat Cheese
with Balsamic Gastrique, Chocolate Smoked Salt

Farmer’s Market Charred Crudités Basket
Fennel, Asparagus, Mini Peppers, Shitake Mushrooms,

Heirloom Carrots, Baby Japanese Eggplant, Baby Squash, Broccolini, Radishes, Bull’s Eye and Golden, Red Beets
Non – Dairy Meyer Lemon Whipped Garlic & Herb Dip

Spicy Pumpkin Soup
Maple Creme Fraiche Drizzle, Pumpkin Oil, Cilantro Tequila Lime Grilled Shrimp Spiced Pipita & Rare white & Red Pomegranate Seeds
served in shot glasses

Grass Fed Mini Beef Sausage Pigs in the Blanket
Honey Grainy Mustard Jalapeno Dip

Mediterranean Lemon & Herb Chicken Skewers

Grass Fed Beef Crostini
Organic Avocado Sweet White Corn Chimmichurri


Chocolate Chip Cookies, Salted Caramel & Lemon Bars, Truffles, Strawberries and Dark Chocolate Covered Nuts

Birthday Buffet

Passed Hors d'oeuvres
Andelusian Yello Heirloom Tomato Gazpacho Shots with
Serrano Chipotle Lime Grilled Shrimp

Quince with Manchego & Mint Skewers

Amuse Bouche served in Chinese Spoon
Pan Roasted Duck Breast
Plum Wine Poached & Torched Plum
Cucumber, Candied Ginger

First Course
Warm Wild Mushroom Salad with White Beans,
Roasted Red Pepper, Shallots
Crumbled Goat Cheese, Warm Roasted Garlic Sherry Vinaigrette

Second Course
Harissa Pan Roasted New Zealand John Dory
Beluga Lentils with Wine
Garlic Braised Rainbow Chard
Heirloom Tomato Consommé
Oven Roasted Baby Tomatoes

Third Course
Birthday Cake

GOURMET DISHES

Miso Glazed Arctic Char1 in Dashi Broth with cucumber
Salmon Sashimi Salad-diakon, wasabi and red tobiko, Shiso and freshed squeezed Yuzu
Grilled Wild King Salmon- with lemon thyme and meyer lemon oil
Salmon Tartar- on Peruvian Purple Potato, Meyer lemon Creme Fraiche and Lime Cariar, salmon caviar and chive oil
Home Smoked Salmon Salad- with farm to table vegetables
John Dory- with Peruvian potato, fennel, sorrel & ramps, parsnip puree with cilantro oil and fennel pollen
Diver Scallop- with toasted cauliflower chip, vanilla-truffle infused balsamic reduction and shaved white truffles
Grass-Fed Filet and Uni- on Chinese mustard parsnip puree and gluten-free sesame biscuit, Fois Gras and baby heirloom breakfast radish
Sauteed Scallops- on parsnip puree with cilantro pesto and spicy mayonaisse
Ahi Tuna Tartar- with avocado and crab with baby greens and cilantro oil
Seared Halibut- with grilled vegetables and parsley oil
Bufala Mozzarella and Smoked Salmon Salad- with Yuzu crema, greens and white balsamic

#chefmeeshell

cell: 310.433.3820  |  email: chefmeeshell@gmail.com

 

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