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Hors Doeuvres Party_ Formal

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					Hors D’oeuvres Party~ Formal
For their 40th anniversary party this particular client requested an over-the-top hors d’oeuvre party with an overwhelming number of choices (twenty-one in all). Rubies are the symbol of the 40th anniversary, so I suggested this as a possible theme for the menu. The client later called and added two additional themes: A Midsummer Night’s Dream and Summer Garden Party. All ingredients were in season and the menu was designed to flow perfectly no matter which dishes were hitting the floor at any given time. With so many items offered, the order in which the dishes went out had to be very finely orchestrated, and each theme had to intermingle perfectly with each other. For a detailed description of each menu item click here.

RUBY RED
FRESH MOZZARELLA STUFFED RUBY QUEEN RISOTTO ARANCINI HEIRLOOM TOMATO TARTLETS WITH APPLE SMOKED PANCETTA SKEWERED BALSAMIC FLANK STEAK WITH GRILLED RED PEARL ONIONS AND RUBIED PEARS TWICE BAKED RUBY CRESCENT POTATOES WITH PORCINIS AND TRUFFLE BUTTER

A MIDSUMMER NIGHT’S DREAM
WILD MUSHROOM CROUSTADES IN PUFF PASTRY CUPS WILD BOAR SAUSAGE AND LEEK CROUSTADES IN PHYLLO-TARTLET CUPS PEKIN DUCK AND VENISON LOIN WITH CIDER-BAKED APPLES, RADICCHIO AND CHERRY CHUTNEY IN EARL GREY CREPES BROILED FRESH APRICOTS AND FIGS WITH PROSCIUTTO, GORGONZOLA, AND WALNUTS

SUMMER GARDEN PARTY
CAVIAR CRÈMA IN LITTLE LEAF CUCUMBER CUPS MINIATURE CAMEMBERT AND HONEY-GLAZED PORK TENDERLOIN SANDWICHES WITH SUGAR PLUM AND SOUR CHERRY CONFIT MINIATURE TARRAGON CHICKEN SALAD SANDWICHES WITH COMPARI TOMATOES AND MICRO GREENS ON SHALLOT-WALNUT ROLLS CURRIED SCALLOP CAKES WITH GREEN CHILI CHUTNEY AND WASABI MICRO GREENS CHILLED SWEET PEA AND FAVA BEAN SOUP WITH WOOD GRILLED SHRIMP

CHEESE TRAY AND ARTISAN BREADS
ASPARAGUS, LEEK, SHIITAKE MUSHROOM AND LABNEH TERRINE ON FICELLE TOASTS ASSORTED ARTISAN CHEESES WITH FRESH FRUITS GOLDEN PAN FRIED THREE CHEESE RAVIOLIS WITH ARRABBIATA AND HOMEMADE RICOTTA WHITE VELVET BATTER BREAD, HONEY HERB BREAD AND WALNUT BREAD TOASTS WITH HOME-CHURNED BUTTERS

DESSERT TRAY
LEMON AND LIME CREAM TARTLETS WITH WHIPPED GINGER-CARDAMOM CREAM AND CITRUS DUST CHOCOLATE-CARDAMOM TARTLETS WITH HOMEMADE MASCARPONE ICE CREAM MUSCOVADO AND HOMEMADE YOGURT PANNA COTTA WITH RED GRAPE GELÉE

TEETOTALERS BAR AND MUNCHIES
MINIATURE GOUGÈRES

– SAINT AGUR BLEU, ENGLISH CHEDDAR AND GRUYÈRE

SWEET HERBAL ICED TEA WITH CITRUS AND MINT

COFFEE SERVICE
FRESHLY BREWED COFFEE, DECAF AND ASSORTED LOOSE TEAS WITH ACCOMPANIMENTS

RUBY RED
FRESH MOZZARELLA STUFFED RUBY QUEEN RISOTTO ARANCINI

We put a jewel colored twist on the traditional Italian cheese stuffed risotto balls. We first start by making a silky smooth risotto with roasted Ruby Queen and Chioggia beets, our homemade chicken stock, white wine and Arborio rice resulting in a creamy ruby red risotto. The cooled rice is formed into small balls, stuffed with freshly homemade mozzarella and lightly fried until golden with a creamy cheesy core. Each arancini is served on miniature cocktail forks in ruby colored demi-cups with bull’s blood beet shoots.
HEIRLOOM TOMATO TARTLETS WITH APPLE SMOKED PANCETTA

The season’s best selection of heirloom tomatoes is piled high in pâté brisée tartlets (formed in fluted Sandbakkel tartlet tins), topped with our own mozzarella, yellow cheddar, fresh basil, green onions and blood orange infused crème fraîche before being baked until piping hot and caramelized. Topped with apple smoked pancetta, these generous three-bite jewels look like roughly cut rubies. Passed on earthenware platters garnished with red kaiware shoots and a light dusting of our own blood orange powder.
SKEWERED BALSAMIC FLANK STEAK WITH GRILLED RED PEARL ONIONS AND RUBIED PEARS

Wonderfully flavorful flank steak is marinated for 48 hours in our freshly squeezed white grape juice, imported aged balsamic vinegar, Muscovado brown sugar, hoisin, tomato paste, garlic and fresh picked rosemary along with red pearl onions and Bosc pears before being skewered on bamboo paddle picks and wood grilled to caramelized perfection. Passed on earthenware platters with marinade reduction and white grapes.
TWICE BAKED RUBY CRESCENT POTATOES WITH PORCINIS AND TRUFFLE BUTTER

Once-baked baby Ruby Crescent Potato skins are generously filled with a creamy mash of potato, sautéed porcini mushrooms, fresh sage leaves, Gruyère, Danish Viking sea salt and black truffle butter before being twice-baked until lightly charred and slightly crispy-skinned. Passed on earthenware platters on a bed of heated dried ruby turtle beans to retain the potatoes heat and complete the ruby theme.

A MIDSUMMER NIGHT’S DREAM
WILD MUSHROOM CROUSTADES IN PUFF PASTRY CUPS

A forest of fresh wild mushrooms including Chanterelle, Crimini, Porcini, Morel and Oyster are flash sautéed with shallots, garlic chives, citrus, kaffir lime leaves, fresh herbs, sweet cream and white truffle oil before being loaded into buttery puff pastry shells and baked until airy and tender. These little treasures are always a hit. A true midsummer night’s dream. Passed on hand-carved wood platters with garlic chive bundles and decorative fresh wild mushroom garnish and lime leaves.
WILD BOAR SAUSAGE AND LEEK CROUSTADES IN PHYLLO-TARTLET CUPS

To ensure the highest quality we grind our own sausage meat made with premium pork tenderloin, wild boar shoulder, fresh herbs and spices. The sweet and earthy flavors mingle beautifully with fresh sautéed leeks, summer savory, chive and parsley, all piled high in phyllo cups with a touch of homemade coddled cream that melts down into the meat as the tartlets bake in the oven. Shakespeare himself would be at a loss for words. Passed on hand-carved wood platters with fresh herb bundles and edible snapdragon blossoms
PEKIN DUCK AND VENISON LOIN WITH CIDER-BAKED APPLES, RADICCHIO AND CHERRY CHUTNEY IN EARL GREY CREPES

The hunt is on. A dry rub of black peppercorns, juniper berries, fennel seeds and dry thyme coat loin of venison and Pekin duck breasts which are then slow roasted to medium rare. Thin slices of meat are then layered (separately) inside small crepes imbued with the flavor of Earl Grey tea along with cider baked Summer Pearmain apples, a chiffonade of radicchio and our Sour Cherry Chutney. Here, the illusion of midsummer gives way to the flavors of fall. Each crepe is tied with edible flowering garlic chives and decoratively arranged on hand-carved wood platters.
BROILED FRESH APRICOTS AND FIGS WITH PROSCIUTTO, GORGONZOLA, AND WALNUTS

The season marks the moment that fresh Goldbar apricots and Black Mission figs make their way to farmer’s market and what better way to celebrate their sweet juicy goodness then by wrapping them tightly and broiling with imported salty prosciutto, the tangy bite of gorgonzola and the earthiness of walnuts. Simple yet sublime. Passed on hand-carved wood platters with edible petite amaranth tops.

SUMMER GARDEN PARTY
CAVIAR CRÈMA IN LITTLE LEAF CUCUMBER CUPS

Let’s get this garden party started. Crisp Miniature Little Leaf cucumbers are sliced into thick wheels and hollowed to form cups that are filled with a creamy crèma of labneh, fresh picked dill, petite red onion, citrus juice and the large pinkishorange roe of salmon that pop in the mouth with each bite. Gardner’s never had it so good. Each cup is topped with a single lavender-hued micro chive blossom and served on Antique earthenware platters with fresh flowers.
MINIATURE CAMEMBERT AND HONEY-GLAZED PORK TENDERLOIN SANDWICHES WITH SUGAR PLUM AND SOUR CHERRY CONFIT

Tiny sandwiches made with miniature fresh baked honey-herb rolls, a dollop of fresh sugar plum and fresh sour cherry confit, thick slices of Camembert cheese and grilled pork tenderloin with a honey and plum wine glaze and a fan of honey glazed fresh sugar plum. Each two- to three-bite sandwich screams summer in every conceivable way. Each roll is baked – topped with two baby sage leaves for visual splendor and a pierced with 4-inch twisted skewer. Served on celery-green platters with fresh flowers.
MINIATURE TARRAGON CHICKEN SALAD SANDWICHES WITH COMPARI TOMATOES AND MICRO GREENS ON SHALLOT-WALNUT ROLLS

We fresh bake tiny shallot-walnut rolls, each topped with a single walnut, and stuff them with crème fraîche-poached and then lightly grilled chicken breast that’s bathed in homemade mayonnaise, sour cream, walnuts, celery, shallot, handfuls of fresh tarragon and just a hint of crispy bacon. Exactly what I serve my own guests…garden party or not. Each two- to three-bite sandwich is layered with sliced Compari tomato, micro magenta spinach and pierced with a 4-inch twisted skewer and served on floral earthenware platters with fresh flowers.
CURRIED SCALLOP CAKES WITH GREEN CHILI CHUTNEY AND WASABI MICRO GREENS

For those that love a little elegance and spice we’ve taken the traditional crab cake to whole new level. Fresh sea scallops are cubed and mixed with green onions, cilantro, yellow curry, dry mustard, panko and mayonnaise and pan seared into thick little “cakes”. Each cake is topped with a small dollop of green chili chutney, micro wasabi tendrils and herbed crème fraîche and served in dim sum spoons with pitchfork picks. Beautifully presented on elegantly curved fish platters in three undulating shapes.
CHILLED SWEET PEA AND FAVA BEAN SOUP WITH WOOD GRILLED SHRIMP

Nothing says summer quite like freshly shucked sweet peas and fava beans, and here we’ve brought the two together in a creamy chilled soup made with Valencia orange and a light kiss of fresh garden herbs. The soups are served in shooter shot glasses with a large wood-grilled shrimp draped over the lip of the glass with two beautiful popcorn shoots. The bright green of the soup with the subtle pink of the shrimp is as spectacular to see as it is to sip and crunch. Served on Tiffanyblue platters with fresh flowers.

CHEESE TRAY AND ARTISAN BREADS
ASPARAGUS, LEEK, SHIITAKE MUSHROOM AND LABNEH TERRINE ON FICELLE TOASTS

I first made this terrine to impress my mother, the consummate cook, and she still mentions it all these years later. A very small yet long terrine mold (12 x 2 ¼ x 1 ¾ -inch resulting in gorgeous little slices), is lined with baby leek leaves and then packed with goat cheese, labneh (Greek yogurt style cheese), pencil thin asparagus and shiitake mushrooms. The presentation is stunning when sliced. Perfect cross sections of the asparagus and shiitakes dot the creamy white cheeses. Served with slices of toasted ficelle. Placed with the cheese tray on long bamboo cutting boards.
ASSORTED ARTISAN CHEESES WITH FRESH FRUITS

A selection of three large artisan cheese wedges that are found to be the best at the time of your party are served on large cake stands with grapes, fresh fruits, berries and crackers, so your guests can enjoy a bite during those extremely brief moments when a passed platter of hors d’oeuvres is not within reach. The cheeses are a delight, but equally impressive is the wonderful and dramatic presentation…Ruby Red, A Midsummer Night’s Dream and Garden Party in one.
GOLDEN PAN FRIED THREE CHEESE RAVIOLIS WITH ARRABBIATA AND HOMEMADE RICOTTA

Large three cheese raviolis with fresh herbs are dusted in cornmeal and shallow fried until crispy on the outside and tender and gooey on the inside. Perfect on their own, but absolutely fiery when dipped in our own homemade ricotta cheese and our spicy arrabbiata sauce made with fresh vine ripened Roma tomatoes, garlic, onion, imported parmigianno reggiano cheese, and red pepper flakes. Placed in a large low bowl, the ricotta creates a striking white island surrounded by the brilliant red of the arrabbiata ‘sea’. Looks too good to eat, but you will anyway.
WHITE VELVET BATTER BREAD, HONEY HERB BREAD AND WALNUT BREAD TOASTS WITH HOME-CHURNED BUTTER

A selection of three of our favorite breads served with our own hand-churned butter. First, we have the White Velvet Batter Bread which puffs up high above their oval bowls while they bake. I crack up every time I pull the loaves from the oven and see what height they’ve gained, but I’m soon silenced by the truly velvety, almost creamy, texture of the loves interior. Second, my favorite loaf of all time, the Honey-Herb Bread whose recipe I wrestled from my mother many years ago. Handfuls of parsley, sage, rosemary and thyme along with both wheat and bread flours, local wild clover honey and fresh whole milk. The third bread is earthy but as light as air. Onion walnut bread is made with toasted walnuts and sweet shallots that are lightly sautéed in walnut oil and a touch of white truffle oil. This bread is perfect when spread with creamy cheeses. Served along with the breads is our own home-churned butter churned from our own homemade crème fraîche. The result is a butter that has a slight tang, slight sweetness and full buttery taste that’s been lost for generations. One of each large round loaf is thickly sliced and toasted for the cheese presentation and held in a tall square bowl so they can stand tall and be seen by all.

DESSERT TRAY
LEMON AND LIME CREAM TARTLETS WITH WHIPPED GINGER-CARDAMOM CREAM AND CITRUS DUST

Pucker up. When you’re in the mood for cream, citrus and flaky pâté brisée pastry crust you’ve found you salvation. Citrus in three forms finds its way into these creamy tartlets with lemon and lime juice, zest and dust. Sandbakkel tartlet tins in 6 unique shapes form the crusts that are filled with the citrus custard and baked until just set. Once cooled the tartlets are dusted with our homemade lemon-lime dust and dolloped with a whipped cream infused with ground ginger and cardamom, Muscovado brown sugar and Tahitian vanilla bean. Placed at your dessert station on white “origami” dessert plates.
CHOCOLATE-CARDAMOM TARTLETS WITH HOMEMADE MASCARPONE ICE CREAM

Baked in the same Sandbakkel tins our creamy deep chocolate tartlets will put an end to your cravings. The unbaked buttery chocolate custard will ooze from its pâté brisée crust the moment it’s cut with your spoon. And, you’ll want to use a spoon so you can scoop up the homemade mascarpone ice cream with Tahitian vanilla beans. You’ll wish the night would end so you can get to this one. Placed at your dessert station on white “sand-dollar” dessert plates.
MUSCOVADO AND HOMEMADE YOGURT PANNA COTTA WITH RED GRAPE GELÉE

A super silky panna cotta made with homemade yogurt and Muscovado brown sugar is the base, or bottom layer, for an out-of-this-world gelée made with white grape juice and red grapes. Each layer is a dessert in itself, but when spooned up together and eaten in one bite, you’ll understand why the two were married together in one silken dessert. Sour and sweet, creamy and slick, two worlds in one, but better together. Placed at your dessert station in small white lotus leaf bowls.

TEETOTALERS BAR AND MUNCHIES
MINIATURE GOUGÈRES

– SAINT AGUR BLEU, ENGLISH CHEDDAR AND GRUYÈRE

Little pâté chou pastry puffs (a savory version of the dough used to make éclairs) are each flavored with one of three cheeses - a Saint Agur Blue cheese, English Cheddar and Gruyère. These light pop-over-like treats are a perfect snack to sample while at the bar. A graduated three-tier basket-tower holds handmade decorative paper cones in its upper two tiers. Each cone holds each of the three gougères so your guests can take a cone for the road and get back to mingling while the bottom tier holds more gougères and a wooden scoop for replenishing your cone or snacking on the spot.
SWEET HERBAL ICED TEA WITH CITRUS AND MINT

For the teetotalers in your group, we provide a sweet herbal iced tea that’s been described as liquid addiction. A selection of green and decaf fruit teas with citrus wheels, fresh mint leaves, simple syrup and plenty of ice are served in an oversized hand-blown glass jar with a large ladle for serving.

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Amuse Gueule Party ~ Informal
Amuse Gueule (pronounced ah-myuz guhl) are casual little bites meant to whet the appetite before a meal and are typically served prior to a casual meal in a bistro or brasserie. This was the expectation of one of our clients who wanted an eight course tasting menu but with a casual approach as apposed to the more formal amuse bouche presentations. The client requested an East-Meets-West menu that would celebrate the coming together of two families, one of European decent and the other Asian. We spent several days developing this Around the World party menu to be certain every guest would feel special. For a detailed description of each menu item click here. HORS D’OEUVRE INSPIRED ITEMS
CHINA PEARLS WITH MANGO-CHILI MARMALADE
CHINA MEETS ITALY AND THE CARIBBEAN

MANGO MANIA LASSIE
INDIA MEETS ITALY, THE CARIBBEAN AND NORTH AMERICA

ASIAN STYLE TAPAS PLATTER
CHINA AND JAPAN MEET SPAIN

SOUP INSPIRED ITEMS
TAIWANESE STYLE CLAM CHOWDER
TAIWAN MEETS NORTH AMERICA

SERVED WITH EDAMAME AND GREEN CHICKPEA FALAFEL FRITTERS
JAPAN AND INDIA MEET FRANCE

POULTRY INSPIRED ITEM
GRILLED PEKIN DUCK BREAST WITH DANDELION GREENS, ROASTED RED GRAPES AND GREEN CURRY CRÈMA
THAILAND AND INDIA MEET FRANCE AND ITALY

SEAFOOD INSPIRED ITEM
SCALLOPS EN PAPILLOTE WITH ASIAN NOODLE SALAD
CHINA MEETS FRANCE

MEAT INSPIRED ITEMS
ASIAN PLUM PORK TENDERLOIN IN GINGER-CHIVE CRÊPES
VIETNAM MEETS FRANCE

BUFFALO BULGOGI WITH ANCHOVY-ROSEMARY MAYONNAISE
KOREA MEETS NORTH AMERICA AND ITALY

PASTA INSPIRED ITEMS
SZECHUAN SPÄETZLE WITH CRISPY VEGETABLES AND SPICY PEANUT SAUCE
JAPAN MEETS GERMANY

BRAISED TRIPLE CABBAGE AND JAPANESE EGGPLANT LASAGNA
JAPAN MEETS ITALY

CHEESE TRAY INSPIRED ITEM
PANEER AND CANTAL MONTAGNE TARTLETS WITH SHISO-HERB SALAD
JAPAN AND INDIA MEET FRANCE

DESSERT TRAY INSPIRED ITEMS
COCONUT TAPIOCA WITH TARRAGON SAUCE
THAILAND MEETS THE CARIBBEAN AND FRANCE

GREEN TEA MOUSSE WITH SAKE-SOAKED DRIED CHERRIES
JAPAN MEETS FRANCE

HORS D’OEUVRE INSPIRED ITEMS
CHINA PEARLS WITH MANGO-CHILI MARMALADE
CHINA MEETS ITALY AND THE CARIBBEAN:

Reminiscent of Italy’s famed arancini risotto balls; a combination of chicken breast and thigh meat are ground with panko (Japanese bread crumbs), shallot, garlic and Napa cabbage and then rolled in imported Italian Arborio rice before being steamed until tender, lustrous and pearlescent. Served with an Asia-centric Caribbean-inspired mango, citrus and Chinese chili pepper marmalade.
MANGO MANIA LASSIE
INDIA MEETS ITALY, THE CARIBBEAN AND NORTH AMERICA:

The lassie, a classic Indian beverage, travels through Greece and the Caribbean on its way to pure perfection. Homemade mango gelato is blended until smooth with labneh (Greek style yogurt), citrus, simple-syrup and ice. Served in miniature errano glasses with decorative homemade Chinese parasols designed to match your invitations. A truly jet-setting New England frappe!
ASIAN STYLE TAPAS PLATTER
CHINA AND JAPAN MEET SPAIN:

Traditional Spanish bar munchies are tweaked using Chinese and Japanese ingredients to offer up a decidedly Asian tapas platter. Included are hard-boiled quail eggs with toasted sesame seeds and Japanese Nazuna sea salt, sherry-garlic shiitake mushrooms with aged Chinese sausage, and Asian pork meatballs with Spanish sausage and Spanish saffron on snow pea picks.

SOUP INSPIRED ITEMS
TAIWANESE STYLE CLAM CHOWDER
TAIWAN MEETS NORTH AMERICA:

New England’s favorite seafood “stew” reaches new heights (and lower fat and calories) with this offering from the east. Fresh clams swim in a creamy coconut-milk broth with lemongrass, kaffir lime leaves, Maine potatoes, onion, celery, zucchini, summer squash, fresh cilantro and ginger, citrus, errano chilies and Asian fish sauce. The result is a heartpounding (not heart-stopping) exciting (and exalting) version of our beloved (and beguiling) chowda.
SERVED WITH EDAMAME AND GREEN CHICKPEA FALAFEL FRITTERS
JAPAN AND INDIA MEET FRANCE:

Every chowder demands a crispy crunchy tidbit served on the side and these little fritters walk the walk…from Japan, to India, to France, and back again. Freshly shucked soy beans and green chickpeas are puréed until smooth and silky; mixed with shallot, garlic, herbes de Provence and savory Indian spices; tossed in Japanese panko bread crumbs and then lightly pan seared to golden perfection. These taste like summertime in southern France…that is, if France were smack in the middle of India or off the coast of Japan.

POULTRY INSPIRED ITEM
GRILLED PEKIN DUCK BREAST WITH DANDELION GREENS, ROASTED RED GRAPES AND GREEN CURRY CRÈMA
THAILAND AND INDIA MEET FRANCE AND ITALY:

Pekin duck breasts are rubbed with a smoked sea salt and grilled, Thai style, to medium rare and laid on a bed of spicy dandelion greens, shiso leaves, micro hearts aflame, slow roasted red grapes and a luscious cream sauce infused with green curry and just a hint of Italian chilies. This migration flies north for its inspired flavor combinations.

SEAFOOD INSPIRED ITEM
SCALLOPS EN PAPILLOTE WITH ASIAN NOODLE SALAD
CHINA MEETS FRANCE:

Sea scallops are lightly steamed in a parchment paper parcel with fennel bulb and Meyer lemon slices and then laid on a bed of whisper thin thread noodles, snow peas, cucumber, carrot, bean sprouts, chilies, fresh Chinese herbs and toasted peanuts. Fruits de mer and a fresh Asian salad together on one plate. The pleasures of ‘shell’-shock on two continents…

MEAT INSPIRED ITEMS
ASIAN PLUM PORK TENDERLOIN IN GINGER-CHIVE CRÊPES
VIETNAM MEETS FRANCE:

A fresh and glossy Vietnamese plum sauce is lightly spread over lavender-infused crêpes, topped with a plump hoisin marinated and slow roasted pork tenderloin slice, daikon radish, daikon radish sprouts and chives and then rolled egg roll style. Served with additional plum sauce for dipping and double dipping.
BUFFALO BULGOGI WITH ANCHOVY-ROSEMARY MAYONNAISE
KOREA MEETS NORTH AMERICA AND ITALY:

Buffalo sirloin and Delmonico steaks are marinated in a Korean bulgogi marinade and cast iron-grilled until tender and caramelized. The juicy moist meat is laid between miniature homemade Italian grill bread topped with buffalo mozzarella and served with a sauce of homemade mayonnaise with rosemary and imported Italian white anchovies. Your guests will shuffle off to Buffalo and clear across the world with these two- to three-bite sandwiches.

PASTA INSPIRED ITEMS
SZECHUAN SPÄETZLE WITH CRISPY VEGETABLES AND SPICY PEANUT SAUCE
JAPAN MEETS GERMANY:

Späetzle, is a German style noodle made by pressing a batter-like dough through a screen and poaching in salted water. Its name means ‘little sparrow’ and its shape is thick bellied and lightly curved like the bird whose name it carries. Its chewy texture is reminiscent of Japanese udon noodles, so why not treat them that way? A spicy chili-scented peanut sauce is drizzled over the späetzle, crisp bell peppers, carrots, green onions and baby bok choy and finally sprinkled with toasted black and white sesame seeds and garnet amaranth.
BRAISED TRIPLE CABBAGE AND JAPANESE EGGPLANT LASAGNA
JAPAN MEETS ITALY:

Green cabbage, baby bok choy and Napa cabbage are lightly sautéed with fresh ginger and garlic, shaoxing wine and homemade chicken stock and then layered along with grilled Japanese eggplant and wonton sheets. The lasagna is topped with our homemade ricotta cheese and homemade mozzarella and baked until crisp and golden on top. Definitely not like Mamma made, but I think she’d approve…

CHEESE TRAY INSPIRED ITEMS
PANEER AND CANTAL MONTAGNE TARTLETS WITH SHISO-HERB SALAD
JAPAN AND INDIA MEET FRANCE:

Paneer is among the only cheese enjoyed by Southeast Asian cultures (a few thousand years of technology and not a moment spent on cheese? Go figure.) Similar to ricotta, but much of the moisture is eliminated by gently squeezing the curds using a traditional Japanese press box. The result is a sweet cows-milk cheese with a tender, almost snap-like bite and melt on the tongue texture. Mixed with my silky-sour crème fraîche, smooth and nutty French Cantal Montagne cheese, shallot, green onions and shiitake and morel mushrooms and then stuffed into tiny tartlet shells and served with a fresh herb salad with shiso leaves and tatsoi. Forget technology…I’ll take the cheese!

DESSERT TRAY INSPIRED ITEMS
COCONUT TAPIOCA WITH TARRAGON SAUCE
THAILAND MEETS THE CARIBBEAN AND FRANCE:

Large Thai pearl tapioca is blended with Tahitian vanilla beans and freshly pressed coconut milk and laced with a spinach and tarragon syrup and thin slices of manzanos (baby Caribbean bananas). The combination sounds a bit outrageous, but the flavor is outstanding!
GREEN TEA MOUSSE WITH SAKE-SOAKED DRIED CHERRIES
JAPAN MEETS FRANCE:

Hand picked Japanese green tea leaves are ground to a fine powder and blended with cream and rich organic egg yolks and heated until a mousse-like custard is formed. Served in small lotus cups and topped with dried cherries that have been plumped with sweetened Japanese plum sake wine. I can’t even begin to think of a better way to end a feast, a journey, a moment with friends and family! From hearty start to sweet ending, enjoy the world wind tour!

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