ROASTED CHICKEN WITH CLEMENTINES AND FENNEL
ASPARAGUS TEA SANDWICHES WITH BOURSIN TRIPLE CREME
SOUVLAKI LAMB WITH TZATSIKI IN CUCUMBER CUPS
GRILLED TIGER PRAWN SKEWERS WITH MOROCCAN BARBEQUE SAUCE OF RHUBARB, DATES AND HARISSA
ARUGULA AND RADISH SALAD WITH BURRATA, SHAVED FENNEL, PICKLED RED ONION, MARINATED CUCUMBER AND SMASHED TOASTED HAZELNUT
EGGPLANT TEMPURA BITE WAKAME, PICKLED CARROT SLAW, SPICY LEMON COCONUT SAUCE
MIXED LETTUCES, SAUTEED NECTARINES, TOASTED WALNUTS AND WARM SAINT-MARCELLIN CHEESE
DILL PICKLE CHIPS WITH GREEN GODDESS DRESSING
ROASTED DUCK BREAST WITH SOUR CHERRY- STAR ANISE GLAZE WHIPPED CHILI SPIKED BUTTERNUT SQUASH BRAISED GREENS, CARAMELIZED ONIONS AND PORT
S'MORES ON A STICK
SAVORY BUTTERNUT SQUASH MACARONS WITH GORGONZOLA AND CANDIED WALNUTS
WHOOPIE PIES
PARMESAN TUILES WITH HEIRLOOM TOMATOES AND PESTO
MANY COLORS OF CARROTS
OTTOLENGHI'S MIXED BEAN SALAD WITH SWEET RED PEPPERS, CAPERS AND FRESH HERBS
ORECCHIETTE WITH BUTTERNUT SQUASH AND SAGE, FRESH RICOTTA AND TOASTED SQUASH SEEDS
TRES LECHES
GLAMOROUS GRAZING
BURNT EGGPLANT WITH FRENCH LENTILS, CELERY TOPS AND TOMATO JAM
WOVEN RHUBARB UNDERNEATH SHRIMP
SMOKEY BEEF BRISKET ON TINY TOASTED BRIOCHE BUNS WITH PICKLED RED CABBAGE
CURRIED ISRAELI COUS COUS WITH CURRANTS, CRISPY SHALLOTS AND PISTACHIOS
GRILLED STEAK SALAD BOWL
PIGLETS PARTY!
ARUGULA SALAD WITH PISTACHIOS, CRISPY SHALLOTS AND PECORINO ROMANO
SEARED TUNA WITH AVOCADO CREME ON CRISPY WONTON
SUMMER BED
ASPARAGUS VINAIGRETTE WITH BABY LETTUCES, GOLDEN BEETS, CHEVRE, FRIZZLED SHALLOTS AND A ROASTED ORANGE VINAIGRETTE
YELLOW TOMATO GAZPACHO WITH CHERVIL AND FRICO PARMESAN CHIPS
MERINGUE PAVLOVAS WITH PASSION FRUIT CURD
CUCUMBER RIBBONS WITH CHIVE CREME AND WILD ALASKAN SALMON ROE
TINY APPLE ROSE TARTS
DINNER-BY-THE-BITE
APPLEWOOD SMOKED BACON-WRAPPED SHRIMP SKEWERS GLAZED WITH CLEMENTINE HONEY AND FRESHLY GRATED HORSERADISH
MAINE LOBSTER SALAD ROLLS AT A BOWLING ALLEY!
QUINOA AND BLACK BEAN BUDDHA BOWL WITH MISO MARINATED CHICKEN, PICKLED DAIKON AND CARROTS, ROASTED GOLDEN BEETS AND BRUSSELS SPROUTS AND TAHINI DRESSING
GRILLED MERGUEZ - NORTH AFRICAN LAMB SAUSAGE AND FIG SKEWERS, SMOKEY ONION LABDEH
DEVILED QUAIL EGGS
LAMB PIZZETTAS WITH MINT AIOLI AND PISTACHIO
ARMLOAD OF ANGEL BISCUITS
TOASTED MARSHMALLOW CUPCAKES
CHOCOLATE DRIPPED CHEWY CHIP SANDWICHES
CLOUDS OF COTTON CANDY ATOP A CREAMY PISTACHIO PUDDING TRIFLE
TINY BLACKBERRY POPTARTS
KENTUCKY BOURBON PULLED PORK ON TINY ONION ROLLS WITH HORSERADISH CREAM AND RED CABBAGE SLAW
TINY FISH TACOS AT THE BOWLING ALLEY!
MAKING THE BED
TOMATO TART WITH LEMON THYME, GRAINY MUSTARD AND CREME FRAICHE
SMOKED CORN AND CHICKEN TOSTADA WITH GUACAMOLE AND TOMATO SALT
SAVORY CIDER DONUT HOLES WITH CRICKET CREEK FARMSTEAD CHEDDAR AND BACON
TINY PORK AND APPLE WELLINGTONS WITH PECAN PRALINE AND HORSERADISH
NEW YORK STATE TART CHERRY ALMOND CREAM CHEESE DANISH
SUMMER BED
CURRIED CHICKEN ENDIVE SPOONS WITH MICRO GREENS, MINT AND ROASTED PEANUTS
MINIATURE BLACKBERRY CRISPS
CHOPPED SALAD OF HEIRLOOM TOMATOES, CUCUMBERS, GREEN ONIONS, AND FETA CHEESE SERVED OVER WOVEN ROOTS LETTUCE
CRUDITES
SEARED AHI TUNA SKEWERS WITH CUCUMBER AND WASABI CREAM
JOLLY HOLLY COOKIES
BUGLES, YES BUGLES, WITH MONTEREY CHEVRE
ITALIAN TRIFLE WITH MARSALA SYRUP
BED OF HEIRLOOMS
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