Passed Tapas _ Hors dOeuvres by forrests


									Passed Tapas & Hors d’Oeuvres

“Inspiration comes from Around the World”
 These “Small Plates” or “Tapas” are the result of Mixed Flavors, Mixed Moods and Laughs
 ...and always…The Perfect Morsel

From The Ocean
 “Regals de la Mer”
Ahi Tuna and Wild Salmon Tartar
 Seasoned with Capers, First Press Olive Oil, Cilantro, 
 Diced Cucumber and Red Onions
 Served with a Parmesan Crisp
 Ahi Tuna Cubes Served with Toasted Black and White Sesame Seeds
 Served on a WASABI Mashed Potatoes 
 Salmon Carpaccio Lime, Grapefruit and Lemon Marinated Salmon
 Served with Swiss Cheese Crisps and Parmesan Shaves Diced Wild Salmon Served Poached in Black Tea Scallops and Rock Shrimp Ceviche With Diced Tomatoes, Cucumbers, Orange Peel, Cilantro, Red Onions, Freshly Ground White Pepper
 Served in a Martini Glass The Mousse Trilogy Smoked Salmon Mousse in Puff Pastry Vol Au Vent
 Trout and Walnut on Walnut Toast
 Tuna and Aioli on Brioche The Caviar Palette Wasabi Tobiko, Golden Caviar
 Sturgeon Grey Caviar, Salmon Caviar
 Served with Buckweat Blinis
 And Crème Fraiche Assorted Monterey and Vancouver Oysters Served on Crushed Ice, 
 with Cocktail Sauce, Lemon Juice and Shallots Vinegar Vodka Sledge Available with Caviar Serving

Grilled Crab Leg Served with Guacamole and Salsa Cocktail Sauce
 Presented in a Tall Shot Glass
 The Kabab Trilogy Grilled Monkfish on Rosemary Skewers
 Teriyaki Salmon on Chops Sticks
 Seared Ahi Tuna on Bamboo Stick Lobster and Smoked Salmon Tartar Dressed in Aspic
 Presented in Tall Shot Glass Wild Caught Sea bass Filet In Saffron Crème
 Twist of Aneth

Meat From The Farm
~ Poultry ~

 Grilled Duck Breast Crepe
 Served with Scallions and Cucumber Julienne
 Hoisin Sauce 
 Duck Confit on Paillasson
 Simmered Duck Meat 
 Served Shredded on a Yukon Potato Crostini
 Herbs of Provence Smoked Duck Breast
 Served with Red and Green Grapes
 Cajun Chicken Bites
 Served tossed with Grilled Cashew Nuts
 Moroccan Free Range Chicken Bundles
 Grilled Chicken and Moroccan Spices,
 Cilantro, and Almond Twist served in a Ouarka (Moroccan Fillo Dough) Wraps 
 The Chicken Duo
 Satay Marinated Boneless Chicken Thigh on a Bamboo Skewers
 Served with a Peanut Sauce
 Rosemary and Nicoise Olive Oil Grilled Chicken Breast
 Served with Aioli

~ Lamb ~
Mint Marinated Lamb Filet Skewers
 Served with Tahini Sauce
 Herbs of Provence Grilled Lamb Skewers Served with Bearnaise Sauce Moroccan Couscous
 Served with Turnips and Tomato Brunoise,
 Tomato Harissa Broth
 Topped with Grilled Merguez Lamb Sausage
 and/or Cumin Meatballs

~ Beef ~
Beef Tartare “a La Parisienne”
 Mixed with Capers, Eggs, Mustard Seeds
 Ground Pepper, Parsley and Sea Salt
 Served with Parmesan Crisps
 Beef Carpaccio 
 Served on Porcelain Spoon, with Shaved Parmesan
 Home Marinated Olive Oil, Capers and Black Olives
 Herbs of Provence Crusted Beef Tenderloin
 Served Medium Rare
 on Skewers with a Twist of Dijon Mustard

~ Pork ~
Roasted Pork Tenderloin 
 Served on a Cheese Tortellini
 Served with a Creamy Caramelized Onion Dip
 Honey Dipped Fire Roasted Baby Ribs served on Skewers
 Served with a Pineapple Puree
 Bacon, and Sautéed Baby Spinach Topped “a la Chavignolle”
 Bacon Bits served on a Bed of Spinach
 with a Light Gratine Goat Cheese

From Our Garden
 “Saveurs du Jardin”

Grated Farmer’s Market Surprise
 Served with a Light Soy Sauce
 Or a Creamy Herb Dressing
 Bouchee a La Reine
 Sautéed Parisian Button and Portobello Mushrooms
 Served with Béchamel and Swiss Cheese in Puff Pastry
 Spinach Mont Saint Michel Crepes
 Sautéed Spinach, Onion, and Swiss Cheese
 served in Tiny Folded Crepes
 The Gazpacho Trilogy
 Tomato and Red Pepper
 Carrot and Ginger
 Cucumber, Peas and Mint
 Roasted Garlic Foam 
 With French Black Olive Tapenade
 On a Garlic Crostini
 The Quiche Duo
 Caramelized Onion and Fresh Herbs Bouquet
 Sautéed Wild Mushrooms and Truffle Oil The Grand Final
 ”Le Bouquet Final”
 Rose Petals Crème Brulee
 Rose Petals Infused Water Creamy Custard
 Crispy Brown Sugar Cassonade 
 Mum’s Belgium Dark Chocolate Mousse
 Served in a Caramel Cup
 Lemon and Lime Tartelette
 Topped with Flambéed Meringue
 Assorted Croqu’en Bouche 
 Vanilla, Mocha or White Chocolate Mousse Filled Pastry 
 Red Fruit Tartelette
 Red Fruits and Basil, Vanilla Bouillon
 Served with a Scoop of Vanilla Ice Cream
 Chocolate Ganache Tempura
 Melted Chocolate Ganache
 Served Battered and Lightly Fried

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