Spring Cocktail Party
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