sustainable chic dinner party

hors d’oeuvres
PASSED
Malabar Spice Crusted Grass Fed Hanger Steak on Beet Carrot Fricos with Carrot Puree
Zucchini Fritters with Seared Scallops and Truffled Fava Puree
Paella Cakes with Smoked Maine Lobster Salad
Bruschetta with Jersey Tomatoes, 10 Year Aged Balsamic and Carroll Gardens Ricotta
Lucky 5 Spice Quail and Duck Phyllos with Hudson Valley Mulberry Coulis

celebration cocktails
Mint, Lemon, and Orange with Pomegranate Infused Vodka
Orange, Chamomile, and Lavender with Pear Nectar
Geranium, Ylang-Ylang and Nutmeg with Lemon Lime Seltzer and Ginger Shoju
Herb Gimlets: Cilantro Vodka, Fresh Lime Juice, Basil Sugar

small dinner plates
SEATED
Grilled Radicchio and Fig Salad with Yellow and Red Grape Tomatoes, Watermelon
Radishes, Preserved Lemon Vinaigrette with Edible Flowers

Herbed Ocean Wild Striped Bass with Sugar Snaps, Spring Peas & Lavender Chevre
Heirloom Polenta

Moroccan Spiced Prawn, Salmon & Vegetable Skewers Grilled with Three Sauces:
Tamarind Chutney, Ras el Hanout & Cardamom Orange Glaze, Slow Roasted Tomato
and Ginger Harissa, Braised Chard with Golden Raisins, Chili Pepper Flakes and Pine nuts

Lamb Filet with Black Chickpea Sangiovese Stew and Preserved Orange-Olive Relish
with Grilled Zucchini and Mint Butter

sweet bites tasting
PLATED
Mini Olive Oil Cakes with Rosewater Butter cream
Green Tea Truffles
Hibiscus Panna Cotta Jewels
Double Chocolate Tarts with Gold Leaf