| Elizabeth Swift's Menu Sampler |
FRITO MISTO WITH VEGETABLES AND SEAFOOD
Lightly fried fritters to include
PORTOBELLO MUSHROOMS
OYSTERS
CALIMARI
ARTICHOKE HEARTS, ASPARAGUS,
HOLLAND PEPPERS, FENNEL
LEMON AIOLI SAUCE AND TARTAR SAUCE |
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MINI CRISPY TACOS FILLED WITH BREAST OF QUAIL WILSON, SHREDDED ARUGULA AND
MANGO PICO DE GALLO |
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SHRIMP AND SCALLOPS ON LEMONGRASS KABOBS |
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SPICY BLACK BEAN CAKES WITH MANGO SALSA AND CRAB |
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WOK-SEARED SESAME SHRIMP
COCONUT RICE |
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WILD MUSHROOM RISOTTO FRITTERS WITH CHARRED TOMATO SAUCE |
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LOBSTER AND MANGO TARTLETS |
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MINI CRAB CAKES WITH BLACK BEAN SALAD
Mini crab cakes on tomatillo salsa.
Served with fresh blanched asparagus and a colorful salad of black beans, tomatoes, and corn. |
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PORTOBELLO PALMIERS |
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SWEET PEA RAVIOLI WITH WILD MUSHROOMS AND SWEET PEA BROTH |
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NANA'S CAPONATA
Sicilian eggplant compote dressed up with olives, capers and pine nuts.
Served with crostini. |
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THREE-POTATO GRATIN |
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TUNA TARTARE ON RICE CRACKERS WITH WASABI MAYONNAISE |
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OVEN ROASTED SPRING VEGETABLES
CREAMY BAKED POLENTA
SALSA VERDE |
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LAMB AND PORTOBELLO SKEWERS WITH MINT PESTO |
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CROSTINI
BUTTER BEAN CROSTINI
TOMATO-BASIL CROSTINI WITH SHAVED PARMESAN
TENDERLOIN OF BEEF CROSTINI WITH ARTICHOKE PUREE,
ARUGULA AND SHAVED PARMESAN
ROSSINI CROSTINI WITH FOIS GRAS OVER TENDERLOIN OF BEEF |
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SEAFOOD MARTINI
Boiled Gulf shrimp, lobster and lump crab meat
marinated in tomato, lime and cilantro
served "up" in a martini glass. |
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SUSHI BAR
Spicy Tuna Rolls
Spicy Salmon Rolls
Spider Rolls
Cajun Rolls
Tuna Sushi
Fresh Salmon Sushi
Soy Sauce, Pickled Ginger, Wasabi |
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SERVED TOGETHER:
SPICY BLACK BEAN CAKES
PETITE CRAB CAKES
MANGO SALSA
TOMATILLO PINEAPPLE SAUCE
TARTAR SAUCE |
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THE "WEDGE"
Iceberg lettuce salad with tomatoes, bacon, and creamy blue cheese dressing. |
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GOURMET POTATO BAR
Creamy potato puree, crisp garlic pommes frites and potatoes au gratin.
Guests may garnish with:
carmelized onion and wild mushrooms,
barbequed vegetable salad, and grated parmesan. |
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PATRICIA'S FABULOUS SALAD
Radicchio and baby field greens
tossed with scallions, red onion, avocado, cayenne pecans,
and
bleu cheese with light raspberry vinaigrette. |
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SWISS CHEESE SOUFFLE
SLICED TART GREEN APPLES AND PEARS
STRAWBERRIES, KIWI, SEEDLESS GRAPES |
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FLOURLESS CHOCOLATE CAKE WITH KAHLUA LIQUEUR |
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PETIT ESPRESSO GANACHE TARTLETS |
