Passed Appetizers & Small Plates

Passed Appetizers

Beef/Pork

• Pho pipette with scallion and rice noodles
• Lamb meat balls wrapped in angel hair and rosemary
• Slow roasted beef bruschetta with green chili, roasted tomato and fried onions
• Risotto and sous-vide brisket stuffed mushrooms
• Mini twice baked potato with fried pork belly and scallion jam

Chicken

• Spicy chicken taco with marinated cabbage and soy caviar
• Smoked chicken bruschetta with peas, candy garlic and pesto
• Poached chicken and mushroom skewer with dijon bubbles
• Chicken liver cones with port wine reduction
• Chicken wrapped in phyllo with sesame hummus and red onion
• Wiener schnitzel bites with green apple sauce and caramelized onions

Vegetarian

• Marinated mozzarella sheets with charred tomatoes and fried basil
• Fried baby artichokes with rosemary salt and date bubbles
• Dry cherry and goat cheese wontons
• Compressed strawberry, goat cheese and arugula bruschetta
• Curry and coconut caramel corn
• Butter leaf lettuce with roasted apple and mint cous cous salad

Seafood

• Smoked salmon bruschetta with goat cheese and tarragon
• Shrimp spoons with olive tapenade and roasted garlic foam
• Ian’s crab cakes with sriracha caviar and salt water bubbles
• Pickled cucumber with smoked salmon and caper paper
• Corn and clam chowder shooters with bacon powder

Small plates

• Compressed tomato with 148 degree egg, crispy prosciutto and toasted parmesan
• Greek style quiche with dressed greens, pomegranate and feta
• Marinated tomatoes and strawberries with tandoori mozzarella sheet, whipped burnt balsamic, candied micro-basil
• Compressed shaved vegetables with avocado gnocchi, yuzu cubes, puffed rice
• Lump crab creme brûlée with soy sugar, ginger poached pears, habanero tobiko
• Artichoke and carrot puree, roasted peas, candy shallot crouton, warm parm foam
• Sous-vide spiced beef shoulder with a baked potato stuffed mushroom,candy shallot, smoked pudding
• Ian’s fried chicken with ranch potatoes, corn pudding, coconut gravy
• 148 degree Benedict with a grilled avocado, foie hollandaise, Augratin
• Lobster crepe with black truffle caviar, mornay, salt water bubbles
• Berbere fried pork belly with Israeli cous cous carbonara, poached egg, smoked spinach